Roasted Vegetables

Peel the carrot, onions and celery. Rinse and clean the zucchini. Rinse the peppers and remove the seeds and seed walls. Cut the vegetables ½ cm thick strips.

Stir through cinnamon, curry, cloves 5 tbsp sesame oil and 1 tbsp sesame seeds. Peel and squeeze the garlic clove and add, season with salt and pepper. Mix the vegetables with the marinade and let sit for 3 hours.

Heat the wok (you can also use a frying pan). Lift the vegetables out of the marinade and fry them heartily in it for 2-3 minutes. Stir in the marinade, soy sauce and wine vinegar, bring to a boil once.

Season with salt and pepper. Divide vegetables evenly among plates and bring to table.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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