by MBC Team

Grilled vegetables - zucchini, eggplants, carrots, onion, peppers and asparagus

Wash well the vegetables. Cut the eggplant, the zucchini and the onion into thicker washers. Cut the carrots and the peppers into strips. Shorten the asparagus handles. Bake the vegetables on a grill pan for about 8 minutes. Mix the olive oil and lemon juice. Cover the vegetables with the sauce and flavor with salt as desired.

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