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Thanksgiving menu: lot of vegetables with a special touch

INGREDIENTS

2 zucchiniCastillo de Canena - baked vegetables

2 white onions

2 ripe but firm tomatoes

Extra Virgin Olive Oil Castillo de Canena Family Reserve Picual

Oregano

 PREPARATION

Wash vegetables and leave them with their skin. Peel the onions. Cut all vegetables into thin slices and place alternately them in a baking dish in order to apreciate the three colors. Drizzle with Castillo de Canena Family Reserve Picual EVOO.

Bake in a preheated oven at 150 degrees until vegetables are done.

Remove from the oven and wáter with Castillo de Canena Family Reserve Picual EVOO again. Sprinkle with oregano and salt. Serve.

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