g
VG
Vegan
Main meal
Snack
Ingredients
Serves
people
Method
- Heat the oil in a pot and caramelise the onion, garlic and oregano. Add the vinegar, bring to the boil and turn off, remove from the heat and cool completely.
- In a bowl put the tomato, beans and zucchini, pour ½ of the dressing over and toss, let sit for 5 minutes. Just before serving pour the remaining dressing over the lettuce and toss, put on to plates and top with the tomato mix. Finish with the radish slices and the chopped parsley.
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
NF
GF
+3
g
Health services
Workplaces & Tertiary education
Sport & recreation
Baby friendly
+1
V
NF
g
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
NF
DF
a
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
a
Health services
Workplaces & Tertiary education
Sport & recreation
Snack
+1
V
NF
+1
g
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
V
NF
a
Green recipe book
Plan a menu
+1
Health services
Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
Health services
Healthy choices: policy directive for Victorian public health services
Government guidelines
Health services
Food Service Provider Contract Template
Develop policy & contracts
Health services
+2
Healthy BBQ sample menu and event planner
Plan a menu
Health services
+2
Healthy choices: policy guidelines for hospitals and health services
Government guidelines
Health services
This recipe was developed by chefs at Western District Health Service.
Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.
Copyright © State of Victoria 2025.