Here a vegetarian receipe! Light and yummy!
- 2 zucchini
- 1 eggplant
- 1 red pepper
- 1 yellow pepper
- 3 purple carrots
- extra virgin olive oil
- 1 clove of garlic
- 1 shallot
- coarse salt to taste
- parsley to taste
- Cut all the vegetables in juienne, more or less subtle, as you prefer.
- In a wok kitchen, put the oil, sauté the garlic and shallots sliced previously.
- Add the vegetables, sprinkle with marjoram, parsley and salt.
- Cook the vegetables for about twenty minutes making stir-fry over medium heat without adding water if possible.