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Preparation : 5 min Cooking : 10 min

Ingredients

1/2 cup green/snap beans 50 g
1/2 potatoes, peeled and cut into chunks 100 g
1/2 carrots, cut into chunks 50 g
2 tsp extra virgin olive oil 10 mL
1 tsp lemon juice, freshly squeezed 1/4 lemon
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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