This gourmet Oliviers & Co recipe offers you a tasty addition to any meal. This medley is guilt free and delicious! Makes for a perfect Autumn meal.

Vegetable Medley with Almonds
& Olive Oil

Serves 4
Prep Time: 15 minutes
Cooking time: 40 minutes.

• Ingredients:
• 4 zucchini
• 2 green peppers
• 2 red peppers
• 2 large onions
• 1 eggplant
• 125 g unsalted whole almonds
• 1 sprig of thyme
• 10 tablespoons of Everyday Olive Oil
• Fleur de Sel Natural Sea Salt
• Freshly ground pepper

Instructions:

Wash all the vegetables. Peel the zucchini and dice to medium size. Halve and seed the peppers, and dice into medium size. Dice the eggplants into medium size and mince the onions. Heat 7 tablespoons of Everyday Olive Oil over medium high heat in a saute pan. Add the almonds and roast, stirring, until golden. Add the thyme and all the vegetables. Season with salt and pepper, and toss to blend evenly. Cover, bring the heat to low, and cook for 35 minutes. Check often and stir the vegetables to make sure that they don’t burn. Once the vegetables are soft, turn off the heat and drizzle with the remaining olive oil. Serve at room temperature with a poached egg, or cold with mini-crostini or tapenade toasts