Grilled Vegetables
thick slices of zucchini, onions, large mushrooms,
squash, eggplant, etc.
1 tsp. (5 ml)
olive oil (optional)
1 tsp. (5 ml)
balsamic vinegar
1/4 tsp. (1.5 ml)
soya sauce
Preheat Grill.
Mix olive oil, balsamic vinegar and soya sauce. Toss vegetables in oil mixture.
Place on Grill and cook for approximately 4 – 5 minutes per side.
Grilled Salmon Fillets
1 lb. (450 g)
Salmon Fillets (skin on)
Lemon Dill Marinade:
1/3 cup (85 ml)
olive oil
1/4 cup (60 ml)
lemon juice
2 tbsp. (30 ml)
chopped fresh dill (2 tsp. – 10 ml dried)
1 tsp. (5 ml)
grated lemon rind
1/4 tsp. (1.5 ml)
salt and pepper
Preheat Grill.
Cut salmon into 4 pieces.
Whisk marinade ingredients together in a shallow baking dish.
Add fillets, cover and marinade for up to 30 minutes in the refrigerator.
Place on Grill. Follow the directions in the ‘How to Use — Grilling’ section.
Cook for approximately 4 minutes per side. Baste frequently.
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