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Borsari Grilled Vegetables
Borsari Grilled Vegetables
Course: Side Dish
Cuisine: American
Keyword: vegetables
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Yellow and Red Bell Peppers Seeded and cut into quarters
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Onions Red or sweet, sliced 1/2" thick crosswise. Skewer parallel to the working surface to hold them together.
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Asparagus 1/2" diameter spears, tough ends removed. Pencil thin spears wither and too thick stalks burn before they are cooked through.
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Zucchini/Summer Squash Slice lengthwise into 1/2" Planks
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Eggplant Unpeeled, slice crosswise into 1/2" pieces
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Cherry Tomatoes Thread onto skewers through the steam end of the fruit.
- Borsari Olive Oil
- Borsari Original Seasoning, Cracked Pepper or Tuscan Rosemary Sage
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