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RECIPE OF THE WEEK : GRILLED VEGETABLE SALAD

  BY CHEF SOURAV BASU, THE GRAND, ASANSOL   INGREDIENTS :   Fresh asparagus (trimmed) – 500 gms Zucchini (ends trimmed and halved lengthwise) -2 Yellow squash (ends trimmed and halved lengthwise) -2 Large red onion (sliced into 1/2-inch thick slices) – 1 Red...

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