George Foreman GRP4PVT The Next Grilleration 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, eggplant,
olive oil, garlic, pepper and salt. Set the temperature to 350˚F and 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 5 minutes. Remove and grill the remaining veg-
etables as directed above. Top each roll with equal portions of the vegeta-
bles 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
Set the temperature to 350˚F and allow the grill to preheat. Place the chick-
en on the grill and cook for 5 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 remaining que-
sadillas as directed above.
Serves 4
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