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  • Grilled Vegetable Salad

    Product used in this recipe

    Ingredients (2 servings)

    100g pumpkin, peeled and sliced
    70g red pepper, cut into strips
    80g eggplant, cut into 6 slices lengthwise
    100g zucchini, cut into 1 cm/0.39in slices
    30g frisee (curly endive), torn
    Salad Dressing, as needed
    2 tbsp extra virgin olive oil

    Directions

    Coat vegetables (except frisee) with olive oil and grill, turning occasionally.

    Arrange lettuce on the plate. Put ① on top and sprinkle Salad Dressing.

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