Grilled vegetables à la Celisian

Ingredients for 4 servings:

• 1 bunch of carrots
• 2 zucchinis
• 2 pointed peppers, red
• 50 ml olive oil
• 50 ml orange juice, freshly squeezed
• ½ tsp, leveled cumin
• 2 pinches of cinnamon powder
• ½ tsp, leveled chili flakes
• ½ tsp, dried sea salt (fleur de sel)
• 1 pinch(s) brown cane sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

inspired by 1001 Nights

Wash the vegetables. Cut the zucchini into long, approximately 5 mm thick strips. Peel or grate the carrots, leaving a bit of the green part on top. Hollow out the bell peppers and cut into long, wide strips. Roast in the oven or on the grill until the vegetables are cooked, still slightly firm to the bite, and nicely browned. In the meantime, prepare the marinade. Whisk together good-quality olive oil, the orange juice, and the remaining spices. Arrange the vegetables while they are still hot on a platter or in a bowl and drizzle with the marinade. Cover and let stand for a while before serving. The vegetables are delicious with steak, merguez sausages, or lamb.