Drain olives. Halve cherry tomatoes, mince garlic, and thinly slice green onions. Dice red onion, bell pepper, zucchini and eggplant into walnut sized pieces.

Add some olive oil to a frying pan and sauté garlic, onion, bell peppers, zucchini and eggplant over medium high heat for 6 min.

Add rice to a pan, stir to combine and continue to sauté for 2 min.

Fillet lemons.

Add saffron to pan, stir throughly to combine and continue to sauté for 2 min.

Deglaze with white wine. Add vegetable stock until all ingredients just covered. Season to taste with salt and pepper. Bring everything to a boil, then reduce to a simmer and cook for 15-20 min. Until rice is al dente. Stir occasionally.

Gently fold in lemon fillets,tomatoes,olives,green onions and peas. Continue to sauté for 6 min. Enjoy!