This colorful medley of vegetables can be used as a salad, a cold first course or as a garnish for meat and fish dishes.
1 medium onion
1 aubergine (eggplant)
2 zucchini (courgettes)
1 green pepper
1 red pepper
1 stick of celery
1. Dice all the vegetables and sauté in a little olive oil until all juices have been cooked off.
2. Once the vegetables are soft, they’re ready to be served.