United Nurseries Entrée Range VegetablesMini Water Maxi impact
United Nurseries Vegetables
Asian
  Vegetables

Advanced
  100mm
  Top Taste

Chilli and
  Capsicum

Digger's

Entree

Punnet
  Vegetables

Discover... the advantage of advanced vegetables in United Nurseries Entrée range.

Entrée Herbs and Vegetables are for the discerning buyer who is looking for an advanced plant mature enough to use in their culinary delights without an extended delay.

The Entrée Range is presented in 140mm pots. The label of each of the Entrée selection range has multiple uses. This multipurpose label carries a recipe. These collectables when clipped with a ring can form a swatch of recipes, or can be utilized as a bookmarker for existing well-loved recipe books.

The vegetables in this range have been chosen for their taste and uniqueness for interesting cuisine.

This season's Entrée vegetables are Red Fig Tomato, Capsicum Bebe Gold, Capsicum Bebe Red and Eggplant Purple Tiger.

Red Fig Tomato

  • Heirloom variety
  • Vigorous vine, incredibly productive
  • Fire engine red, 3cm pear shaped fruit
  • Suitable for salads, soup and roasting.
  • Trellis or stake required

Capsicum Bebe Gold
and Capsicum Bebe Red

  • Heirloom variety
  • Produce sweet, dwarf capsicum fruit.
  • Suitable for salads, roasting and stuffing

Eggplant Purple Tiger

  • Unusual tapered finger-shaped
  • Purple with white streaks, dwarf variety

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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Entrée Trio of slow roasted mini vegetables with salad greens on Ciabatta

Ingredients

  • 4 mini eggplants
  • 4 mini red fig tomatoes sliced in half
  • 4 mini red or gold capsicums sliced in half
    & deseeded
  • Salt
  • Olive oil
  • 2 cloves garlic chopped
  • Pinch sea salt, cracked pepper & sugar
  • Generous sprig rosemary
    & thyme chopped
  • Balsamic vinegar
  • Chiabatta loaf sliced to desired thickness
  • 4 slices proscuitto sliced lengthways
  • 4 handfuls gourmet salad greens
  • 6-8 leaves fresh basil chopped
  • 50g fetta cheese cubed
  • ½ cup shaved parmesan cheese
  • Chopped parsley

Instructions
Preheat oven to 150 celsius

Slice eggplants in half, sprinkle with salt & set aside for 20 mins. Rinse & pat dry.   Combine vegetables, toss with olive oil and place on greased baking tray. Top with combined herbs, garlic, sea salt & sugar. Bake for 1 hour. Cool then drizzle with balsamic vinegar.

Baste loaf with olive oil & place on baking tray with proscuitto. Bake till crispy & golden. Make a salad with greens, basil, fetta & balsamic vinegar.

Place toast on plate, top with salad, vegetables, shaved parmesan & proscuitto.   Sprinkle with parsley & drizzle with olive oil. Enjoy!

Recipe by Jason Geisler, United Nurseries Tasmania.
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