Duck Tenderloins with Summer Vegetables

• 3 garlic cloves
• 4 large onions
• 12 long mild chillies, red and green

Peel and finely slice the garlic and onions. Halve the chillies, remove the seeds. Cut the zucchini into even lengths. Sauté the onions and garlic on the barbecue hotplate in a little olive oil, add the duck tenderloins and barbecue 3–4 minutes.

Then add the rest of the vegetables and cook for 5 minutes more, stirring well. Deglaze with the balsamic vinegar and soy sauce. Serve immediat