Roasted Spring Vegetables with Toasted Pine Nuts

For the Roasted Spring Vegetables with Roasted Pine Nuts, wash the vegetables.

Remove stems, seeds and side walls from peppers. Peel celery if necessary, if the outer layers are woody. Cut wild garlic, celery and green onion into strips, and zucchini and bell bell pepper into bite-sized pieces.

Toast pine nuts in a pan without oil until fragrant. Sauté the vegetables briefly in olive oil, adding the wild garlic and spring onion just before the end of the cooking time.

Season the vegetables with lemon juice, salt and pepper, sprinkle with the pine nuts and serve the Roasted Spring Vegetables with Roasted Pine Nuts.

Preparation Tip:

If you don't have any pine nuts at hand, simply use roasted almonds or croutons instead for the Roasted Spring Vegetables with Roasted Pine Nuts.You can also vary the types of vegetables to suit your mood!

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