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Q: How do you prepare your grilled vegetables?

A: This summer we’re cutting and slicing fresh asparagus, zucchini, yellow squash, red & yellow peppers, red & white onions, eggplant and mushrooms. We use first cold press olive oil and season with salt and pepper. If available and in season, we always try to use local produce for our grilled vegetables.

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Mark Rohal

McCaffrey's Chef