Summary

Ingredients

• 300 g potato (s), small
• 250 g carrot (s)
• 250 g zucchini
• 2 spring onion (s)
• 1 chilli pepper (s), red
• 2 cloves garlic
• 2 teaspoons capers
• 2 tablespoon olive oil
• 5 tablespoon orange juice
• 3 tablespoon vinegar (white wine vinegar)
• 1 bunch parsley, smooth
• 0.5 teaspoon ½ ground cumin

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Instructions

1. Wash the potatoes thoroughly and cut into wedges. Clean, peel and slice the carrots diagonally. Wash the zucchini and cut into slices about 1/2 cm thick.
2. Cook the potato wedges in salted water for about 5 minutes. Then cook the carrots for 2-3 minutes, add the zucchini and cook briefly.
3. Clean and wash the spring onions and cut into fine rings. Core the peppers and peel the garlic. Chop the chilli pepper, garlic and capers into small pieces.
4. Mix the spring onion rings, chilli pepper, garlic and capers with the olive oil, orange juice and vinegar. Season to taste with salt, pepper, sugar and cumin.
5. Drain the cooked vegetables. Mix the marinade with the vegetables and fold in the parsley.