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Vegetables with saffron and lemon dressing

  • 6
Vegetables with saffron and lemon dressing


  • ¼ cup verjuice, white wine or cider vinegar
  • 12 strands saffron
  • 1 kilogram baby vegetables
  • ½ cup lemon-infused olive oil
  • dash lemon vincotto


  1. Heat the verjuice in a small saucepan or the microwave until hot. Add the saffron and leave to infuse for at least 30 minutes.
  2. Prepare vegetables, where necessary, and place on a baking paper-lined large baking tray. Brush with half the lemon oil and season with salt and pepper.
  3. Fan-bake in a 200ºC oven (or at the top of a regular oven at 220ºC) for 10-12 minutes or until tender and just browned.
  4. Mix together the saffron and verjuice and remaining lemon oil. Season with salt and pepper and a dash of lemon vincotto. Pour over the hot, roasted vegetables and leave to marinate. Serve warm with fresh rocket leaves. If making ahead, remove fromt he fridge 30 minutes before serving.

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