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  Healthy Recipes - Main Course & One Pot Meals - Vegetarian

 
Grilled Vegetable Stack with Balsamico n’ Parmesan Crisp
Shankar Krishnamurthy
Category:   Vegetarian 

Method:

  • Cut vegetables into wedges and grill them with salt, pepper and olive oil.
  • Arrange vegetables in a bed of lettuce and drizzle balsamic vinegar and olive oil.
  • Garnish with parmesan crisp.
Calories:              227 K cal per portionK cal

Ingredients


Romaine lettuce

10 gm

Broccoli       

50 gm

Red yellow peppers

30 gm

Cherry tomato

3, small (25 gm)

Mushroom

1

Parmesan crisp (cheese)

20 gm

Olive oil

15ml

Balsamic vinegar (reduction)

20 ml

Shankar Krishnamurthy is a celebrity chef and restaurateur.

  
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