10
GRILLED VEGETABLES
Serves 2 - 4
6 slices eggplant, thickly sliced
2 small onions, thickly sliced
2 small zucchini, thickly sliced
2 small tomatoes, thickly sliced
2 cloves garlic, peeled and slivered
6 mushrooms, halved
Extra light olive oil spray
Preheat George Foreman Grill. Lightly spray hotplates with olive
oil.
(1) HIGH: Set Grill on High for 2 - 3 minutes and cook eggplant
slices, add garlic, onion and zucchini slices and cook for another
3 - 4 minutes, add tomatoes and mushrooms and cook for a
further 1 - 2 minutes.
(2) MEDIUM: Set Grill on Medium for 3 - 4 minutes and cook
eggplant slices, add garlic, onion and zucchini slices and cook
for a further 4 - 5 minutes, add tomatoes and mushrooms and
cook for a further 2 - 3 minutes.
(3) LOW: Set Grill on Low for 4 - 5 minutes and cook eggplant
slices, add garlic, onion and zucchini slices and cook for a further
5 - 6 minutes, add tomatoes and mushrooms and cook for a
further 3 - 4 minutes.
Serve as an accompaniment to meat and pasta or serve in pita
bread or French bread as a grilled vegetables sandwich.
Vegetables may be sprinkled with fresh chopped herbs and a
little seasoned pepper before serving.
Summary of Contents for GR36S
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