Grilled Vegetables

Ingredients:
Chicory | zucchini | eggplant | asparagus | sunflower oil | bean sprouts

Preparation:
Cut all vegetables (chicory, zucchini, aubergine and asparagus) into the same size so that they all have the same doneness. Lightly fry eggplant in 180 degrees oil, for 2 minutes, remove and then stir-fry in sunflower oil. Then pour sauce over the vegetables and mix together. Garnish with bean sprouts.