Grilled Vegetables À La Celisian
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch carrot (s)
- 2 zucchini
- 2 pointed peppers, red
- 50 ml olive oil
- 50 ml orange juice, freshly squeezed
- 0.5 ½ teaspoon, leveled cumin
- 2 pinches cinnamon powder
- 0.5 ½ teaspoon, leveled chilli flakes
- 0.5 ½ teaspoon, leveled sea salt (Fleur de Sel)
- 1 pinch (s) brown cane sugar
Print Recipe
Pin Recipe Instructions
- Wash the vegetables. Cut the zucchini into long strips approx. 5 mm thick. Peel or scrape the bunch of carrots and leave a piece of the green on top. Hollow out the peppers and cut into long, wide strips. Roast in the oven or on the grill until the vegetables are done, still slightly firm to the bite and nicely browned.
- In the meantime, prepare the marinade. Mix the high-quality olive oil, the orange juice and the other spices well with the whisk. Arrange the vegetables on a plate or in a bowl while they are still hot and drizzle with the marinade.
- Cover and let steep before serving.
- The vegetables taste great with steak, merguez sausages or lamb.
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