Carrots and zucchini in olive oil
1,5 large zucchini, sliced
2,5 large carrots, sliced
2-3 tablespoons olive oil
2 bunches spring onion, chopped
4 garlic cloves, halved
6-8 mint leaves
1 tablespoon chopped fresh coriander
1 tablespoon lemon juice
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon salt
1 green chili pepper, finely chopped (I used a red one)
1. Blanch the zucchini and carrots in boiling water for about 3-5 minutes. Drain and set aside.
2. Heat the olive oil in a deep skillet and sauté the spring onion and garlic together for about 2 minutes. Stir in the zucchini and carrots, then the mint, coriander, lemon juice, vinegar, sugar, salt and chili pepper.
3. Gently stir-fry until the vegetables are cooked, making sure the vegetables retain their shape.
4. Transfer to a serving dish and serve immediately.