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Sandy LV
Grilled vegetables from the barbecue
Grilled carrots, eggplant, zucchini and flavored with balsamic vinegar and garlic.
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Ingredients
Directions
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Light the barbecue. Squeeze the garlic and mix with the oil and vinegar. Season with salt and pepper. Halve the tomatoes.
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Cut the aubergine and zucchini into slanting thick slices. Drizzle all vegetables with the dressing.
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Grill the vegetables on the barbecue in approx. 5 minutes until done. Turn halfway.
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Slice the leaves of parsley. Place the vegetables on a plate, drizzle with the rest of the oil and sprinkle with the parsley.
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Nutrition
235Calories
Sodium0% DV3mg
Fat31% DV20g
Protein4% DV2g
Carbs3% DV9g
Fiber8% DV2g
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