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| Preparation Wash the vegetables. Cut the peppers into slices 3-4 cm wide, and slice also the courgette, the aubergine, the mushrooms, the chicory and the leek and cut the tomato in two. Grill the vegetables. Melt a spoonful of Black Olive Paste in the same quantity of Carli Extra Virgin Olive Oil. Arrange on a serving dish with the sauce aside. |
Grilled vegetables with Black Olive Paste
