Salton George Foreman GRP4PTMR Owner's Manual page 13

Grilled Garden Vegetable Sandwiches
A healthy alternative to fast-food lunches
2 zucchini, thinly sliced
1/2 small purple or red onion, thinly sliced
1 red pepper, seeded and thinly sliced
10 shiitake mushrooms, thinly sliced
1 cup eggplant, diced
1/4 cup extra virgin olive oil
1 clove garlic, finely minced
1 tsp. black pepper, coarsely ground
1 tsp. salt
4 onion rolls, split and toasted
1/4 cup lowfat Parmesan cheese, grated
In a small bowl, combine the zucchini, onion, pepper, mushrooms, egg-
plant, olive oil, garlic, pepper and salt. Allow the grill to preheat.
Carefully open the grill and layer one-fourth of the zucchini, onion, red
pepper, mushrooms and eggplant on the grilling plate.
Close the grill and cook for 4-6 minutes. Remove and grill the remaining
vegetables as directed above. Top each roll with equal portions of the
vegetables and sprinkle Parmesan cheese over each sandwich.
Serves 4
Chicken Cheese Quesadillas
A simple "quick-fix" for any time of the day.
2 boneless, skinless chicken breast halves
4 large flour tortillas
1 cup lowfat shredded cheddar cheese
2 Tbsp. green onion, chopped
1/2 cup prepared mild tomato salsa
Allow the grill to preheat. Place the chicken on the grill and cook for 9
minutes. Check the chicken with the tip of a knife. If the chicken is not
cooked completely through, continue grilling for 1 to 2 minutes. Cool and
chop into small pieces.
On one half of one tortilla, place one-fourth of the chicken, cheese, onion
and salsa. Fold the top half over the cheese and chicken. Place the que-
sadilla on the grill. Cook for 2-3 minutes and grill until the quesadilla is
lightly browned and the cheese is melted. Remove and grill the remain-
ing quesadillas as directed above.
Serves 4
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