Directions:
Preheat the George Foreman grill to 370°F. Arrange zucchini, bell peppers,
mushrooms, and onion slices on Grill Plate. Season with salt and black pepper.
Cook 4 to 5 minutes or until tender. Remove vegetables and set aside. 4. In a
medium size bowl, mix mozzarella cheese and parmesan cheese. Spread about
1/3 cup heated pasta sauce in ungreased deep baking pan. Top with 2 noodles.
Spread about ¼ of the roasted vegetables over noodles and top with ¼ of the
mozzarella-parmesan cheese mixture over the sauce. Repeat layers 2 more times,
ending in cheese. Place Deep Dish Bake Plate onto bottom of grill. Close lid. Set
baking time for 20 minutes and temperature for 375°F. Bake until hot and cheese is
melted and golden. Using pot holders, remove bake plate from grill and place on
heat-resistant surface. Let stand 10 minutes before serving.
Servings: Makes 8 servings
BLUEBERRY MUFFINS
Prep Time: 10 min
Total Time: 30 min
Ingredients:
1 ¾ cups flour
1/3 cup sugar
2 tsp. Baking powder
¼ tsp. Salt
1 egg, beaten
¾ cup milk
¼ cup cooking oil
¾ cup blueberries
1 tsp. lemon zest
Directions:
Preheat grill to 400°F. Grease twelve muffin cups or line with paper bake cups.
Combine flour, sugar, baking powder and salt in a medium bowl.
Combine egg, milk and oil in a small bowl. Make a well in the center of the flour
mixture; add egg mixture and stir until just moistened. Batter should be thick and
lumpy. Fold in blueberries and lemon zest. Fill 6 muffin cup 2/3 full of batter. Bake
until golden brown and toothpick comes out clean when inserted into centers. Fill
remaining muffin cups and bake. Place on wire rack to cool.
Servings: 12
Tips:
Change up the flavor by using fresh cranberries and orange
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