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4
as a side dishEasy
By Fiona Dunlop
Published 2023
This is a delicate presentation of an assortment of vegetables given an unusual fruity edge by the vanilla oil. If you can’t buy it, make it at least a week in advance. You’ll have some left over to try out drizzled over crustaceans like lobster or shrimp.
To make your own vanilla oil, split a vanilla bean, scrape out the seeds, and place the seeds and pod in a small jar or bottle of quality olive oil. Store in a cool pantry and shake it daily for a week or so before use.
Finely dice the vegetables into equal-size pieces. Sauté each one separately in olive oil until tender, then mix together, season with salt flakes and pepper, and drizzl