Braised Baby Vegetables

Braised Baby Vegetables

A great way to give otherwise boring vegetables a sweet and delicious taste!

Categories: Sides & Salads

Serves: 4 Preparation time: 15 mins Cooking time: 25 mins



  • 100ml Filippo Berio Extra Virgin Olive Oil
  • 2 cloves garlic, peeled and finely minced
  • 700g mix of baby leeks, carrots, courgettes and fennel
  • 2 tbsp Filippo Berio white wine vinegar
  • 225g vine cherry tomatoes
  • 300ml vegetable stock
  • 1 tbsp tomato puree
  • Zest of one lemon
  • 4 slices of white sourdough or ciabatta
  • 4 slices of Parma ham


  1. In a large deep sided frying pan, add 3 tbsp Filippo Berio Olive oil. When hot but not smoking add the garlic for one minute.
  2. Add all the vegetables and cook for 5 minutes, stirring often. Add the tomatoes and continue to cook for a further 2 minutes.
  3. Add the Filippo Berio White Wine Vinegar and cook for a further minute.
  4. Stir in the stock and tomato puree and add the remaining olive oil and lemon zest. Bring to a simmer and cook for 15 minutes or until the vegetables are tender.
  5. Brush the bread with Filippo Berio Extra Virgin olive oil and griddle on both sides. Serve the vegetables with the bread and slices of Parma ham drizzled with a little Filippo Berio balsamic vinegar.

Cooks tips

If you can’t get hold of baby vegetables just swap for vegetables cut into even sized pieces.

Cook with:

White Wine Vinegar

The unique mild and fruity flavour of Filippo Berio’s White Wine Vinegar makes it ideal for salads, poultry and fish and as an ingredient in dressings, sauces and marinades.

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