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Grilled Vegetables
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Grilled vegetable recipe from Algeria goes well on any modern table.

Serves: 4

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Sephardic Parve Side Dish

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1 cup mushroom caps
1 cup olive oil
2 large green peppers, halved
2 medium onions, halved
2 tomatoes, halved
2 small zucchini squash, halved lengthwise
1 tsp. dill seed
1/2 tsp. each salt, pepper and ground garlic
juice of 2 large lemons
pinch of rosemary


  1. Combine the oil, lemon juice and seasonings and mix well.
  2. Put the vegetables in a mixing bowl and pour the marinade over. Toss gently and let stand for 1-2 hours, mixing occasionally.
  3. Over a charcoal fire or under a hot broiler, grill the vegetables until the tops begin to blacken. Turn and coat each with a bit of the marinade and cook the second side until beginning to blacken but before burning.
  4. Serve hot.

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