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Vegetables Grilled with Mint
Preparation info
- Serves
6
- Difficulty
Easy
- Ready in
30 min
Appears in
Published 2012
Ingredients
12 1 bunch 12
Method
Cut the asparagus spears in half lengthways, then into two sections. Pick the leaves from the mint. Remove the seeds from the chillies.
On a hotplate that’s nice and hot, sauté all the vegetables in the olive oil to sear them (they should stay firm). Add the mint at the end, season.
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