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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Smoked Vegetables

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Smoked Vegetables Empty Smoked Vegetables

    Post by Lobo Sun 24 Jan 2016, 8:41 pm

    Smoked Vegetables Img2l
    Smoked Vegetables
    Smoked Vegetables Translucent
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    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 4
    In Spain's picturesque Basque hill country, restaurant chefs use mesh fry pans to sauté vegetables on an outdoor grill, a technique that imbues the food with enticing smoky flavor. Here, we use this same method to prepare a medley of summer vegetables. They're the perfect accompaniment to our Spanish Steak.






    • 12

    Ingredients:


    • 2 zucchini, cut diagonally into slices 1/4 inch
        thick
    • 10 green onions, white and light green portions,
        cut into 3-inch pieces
    • 1 red bell pepper, seeded and julienned
    • 2 Tbs. olive oil, plus more for drizzling
    • Sea salt and freshly ground pepper, to taste

    Related Recipes


    Smoked Vegetables Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    Prepare a hot fire in a charcoal grill.

    In a bowl, combine the zucchini, green onions, bell pepper, the 2 Tbs. olive oil, salt and pepper and stir to coat evenly. Transfer the vegetables to a mesh fry pan.

    Place the pan on the grill and cook the vegetables, tossing often, until they are tender and the green onions are slightly charred, about 7 minutes. Transfer the vegetables to a warmed serving platter. Drizzle with olive oil and season with salt and pepper.

    Serve warm or at room temperature. Serves 2 to 4.
    Williams-Sonoma Kitchen.

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