| Roasted vegetables with saffron, pine nuts and sultanas |
 Can't remember the last time I cooked something that didn't involve roasting vegetables. It's ideal for wintery style cooking, and also for when I don't have time to stand around over the stove - chop veggies, chuck them in the oven, work on thesis for half an hour, retrieve dinner from oven and eat.
This recipe is one from Jill Dupleix. Check out her archive of recipes on the Sunday Times webpage - there are lots there that look good.
| 2 courgettes |
| 2 parsnips |
| 2 red peppers |
| fresh thyme |
| sea salt and freshly ground black pepper |
| olive oil |
| 200 g cherry tomatoes |
| 200 g mixed leaves |
| a good pinch of saffron (say 20 threads) |
| 1 tablespoon sultanas |
| 2 tablespoons boiling water |
| 2 tablespoons extra virgin olive oil |
| 1 tablespoon red wine vinegar |
| 1 teaspoon Dijon mustard |
| 1 or 2 tablespoons toasted pine nuts |
Heat the oven to 200 C.
Trim the courgettes, cut into quarters or sixths lengthwise, then in half across. Peel and trim the parsnips, cut into quarters or sixths lengthways (trimming out the woody middle if necessary). Cut the cheeks from the peppers and then cut into wide strips. Toss the vegetables with the thyme, salt, pepper and a little olive oil. Roast for about 30 minutes, then add the tomatoes and cook a further 10 minutes. Remove and leave to cool for 10 minutes.
Soak the saffron and sultanas in the boiling water while the vegetables are roasting. Then add the olive oil, vinegar and mustard, and whisk together. Toss the leaves in this dressing and arrange on serving plates. Strew the vegetables over the top, then scatter with the pine nuts and drizzle with whatever dressing remained after tossing the leaves.
Serves 3-4.
Comments (3)
30 November 2004
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