Vegetable salsa

Preheat the grill. Slice the tomatoes, zucchini, eggplant and zucchini. Fry vegetables with two Ingredients:

• medium red or yellow tomatoes - 3 pieces
• small zucchini - 2 pieces
• Japanese Eggplant - 2 Pieces
• small yellow zucchini - 2 pieces
• grated onion - 1/4 Cups
• turmeric - 1 Art. a spoon
• Ground cumin - 1 teaspoon
• rapeseed oil - 1 st. a spoon
• freshly squeezed orange juice. spoons
• salt - 1 To taste

Instructions

Preheat the grill. Slice the tomatoes, zucchini, eggplant and zucchini. Fry vegetables from two sides until soft. Let it cool down. Cut the vegetables into small pieces and put in a large bowl. Add onion, saffron, cumin, rapeseed oil, orange juice and salt to taste. Cover and refrigerate for about 30 minutes. Serve with bread toasts from whole grains.

Servings: 8