Firenze In Padella

• 12 cup red capsicum, quartered
• 12 cup onion, quartered
• 14 cup mushroom, sliced
• 12 cup carrot, sliced
• 12 cup yellow zucchini, sliced
• 12 cup tomatoes, quartered
• 12 cup cauliflower floret
• 12 cup eggplant, sliced
• 4 -5 Brussels sprouts
• 1 tablespoon olive oil
• 40 g walnuts
• 1 pinch saffron
• 12 cup cream
• salt

1. Heat olive oil in a pan, stir fry onions, capsicum and mushrooms.
2. Add par boiled carrots, cauliflower and brussels sprouts.
3. Deep fry sliced eggplant and add to this.
4. Stir in par boiled yellow zucchini and season with salt.
5. Add fresh cream and saffron.
6. Add walnut pieces and finally stir in seedless tomato quarters.

red, onion, mushroom, carrot, yellow zucchini, tomatoes, cauliflower floret, eggplant, brussels, olive oil, walnuts, saffron, cream, salt

Taken from www.food.com/recipe/firenze-in-padella-8917 (may not work)