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jamaican vegetable stack Dinner,

  • Prep time : 10 minutes
  • Cooking time : 10 minutes
  • Serving : 4 person
  • Phase
  • Intensive,Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Paleo,Vegan,Vegetarian,
  • 47
  • 2.32
  • 4.27
  • 4.05
  • 1.54
  • 0.2
  • 2.97
  • 100
  • 1⁄8 teaspoon dried thyme
  • 1⁄8 teaspoon dried cinnamon
  • 1⁄8 teaspoon ground allspice
  • 1⁄8 teaspoon ground black pepper
  • 1⁄8 teaspoon ground red cayenne pepper
  • 2 zucchini sliced long-ways
  • 1 medium onion, quartered
  • 1 large red capsicum
  • 2 large portobello mushrooms thickly sliced
  • 2 tablespoon balsamic vinegar
  • 200 gram Mixed green lettuce
  • Combine spices in a large zip lock plastic bag. Add zucchini, onion, capsicum, mushrooms and vinegar. Seal and shake well to coat.
  • Lightly oil a large non-stick skillet. Add the vegetables mixture and sauté for 5 minutes or until vegetables are tender, adding a small amount of water if necessary to prevent from sticking. Remove from heat once cooked.
  • Stack the vegetables on a bed of mixed green lettuce.

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