Sautéed vegetables in vanilla oil

Name: Sautéed vegetables in vanilla oil (Salteado de verduras y vainilla)
Yield: Serves 4 as a side dish
Cuisine: Spanish
Ingredients: 2 onions; Sea salt flakes and black pepper; 9 oz (250 g) pumpkin, peeled; 2 small zucchinis; 1 vanilla bean; 1 cup (250 ml) good quality olive oil; Extra virgin olive oil; 2 red bell peppers, seeded and deribbed; Vanilla oil (or use store bought)

Salteado de verduras y vainilla

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

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.

Ingredients

9 oz (250 g) pumpkin, peeled
2 red bell peppers, seeded and deribbed
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Europe
Spain
Sierra de Aracena
Mediterranean
Leftovers
Vegan
Gluten-free

Method

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