Inspired once again by Nigel Slater, I brought home plenty of baby vegetables from the allotment.
The pinched out carrots, the first tiny summer squash and the last asparagus of the season, some peas and some cherry tomatoes.

The secret to this recipe is that you use a flavored oil. For this just quickly blitz a mild summer herb like tarragon or dill and the oil in a food processor.
Then saute the vegetables in this oil.

Best eaten in the garden or on the balcony on a hot summer evening - served with some good cheese, bread and a glass of red wine.