Braised Vegetables with Lemon and Parsley

Preparation info
  • Serves


    • Difficulty


Appears in
Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

  • About

This pretty dish is a favourite in my family. It’s versatile and can be served as a starter, side dish, or as the main course itself, in which case some creamy mashed potato or cooked basmati rice go really well with it. If there’s any left over, it’s good either hot or cold.


  • pared zest and juice of 1 lemon
  • 4 tbsp olive oil
  • 125


Put the pared lemon zest into a large saucepan along with the olive oil, water, parsley stalks, bay leaves and thyme.

Bring to the boil, then add the carrots and simmer for 5 minutes, then add the (bell) peppers and cook for a further 5 minutes.

Add the broccoli and cook for 4 minutes, then add the mangetout (snow peas), button mushrooms and spring onions (scallions) and cook fo