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Grilled Spring Vegetables - Verdura de Primavera Asadas

Makes 4 servings.

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1 large eggplant

1 large zucchini

1 bundle of green asparagus

1 bundle of spring onions

8 large mushrooms

Olive oil and salt

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Slice the vegetables very thinly. Choose medium to small size asparagus and peel.

Grill on a lightly-oiled griddle until just golden. Drizzle with oil to taste and season with salt and a little pepper.

by Raimundo González from the book Murcia, El libro de la Gastronomía
Recipe courtesy of Spain GourmeTour magazine

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