Vanilla Fruit Kebabs With A Quick Creamy Dip; Grilled Vegetable Bruschetta; Wholegrain Panini With Feta, Red Onions And Red Pepper - George Foreman Grill Instructions For The Use & Care

vanilla fruit kebabs with a quick creamy dip

½ fresh pineapple or a tin of pineapple chunks
1 small orange
2 bananas
2 peaches or nectarines
1 tsp brown sugar
4 tbsp orange juice
2 small tubs fruit fromage frais
1 tsp vanilla extract
8 wooden skewers, soaked in water then patted dry
Cut the fruit into chunks and marinade for 10 minutes in
the orange juice, brown sugar, and half the vanilla extract.
Thread the marinaded fruit chunks on the skewers, and grill for 4-6 minutes.
Mix the fromage frais with the other half of the vanilla extract as a dip for the kebabs.

grilled vegetable bruschetta

1 red pepper, pith and seeds removed
1 yellow pepper, pith and seeds removed
1 small zucchini, sliced diagonally
1 red onion, thinly sliced
6 firm cherry tomatoes, halved
3 tbsp virgin olive oil
1 tbsp whole grain mustard
pepper
I ciabatta or baguette, cut into 8 diagonal slices
1 clove garlic, halved
6 - thinly sliced black olives
fresh basil leaves
Cut the peppers into thin strips, prepare the other
vegetables, and put them all into a bowl.
Add 2 tbsp olive oil, mustard, pepper to taste, and toss together to coat the vegetables.
Grill the vegetables (in 2 batches, if necessary) for 3-4 minutes, moving with tongs occasionally,
to prevent sticking. Wrap in foil and set aside to keep warm.
Wipe the grill plates, lightly grill the bread, then rub the top side of each slice with the cut garlic.
Open the grill, spoon the vegetables on top of the bread, drizzle over the remaining oil, garnish
with slivered olives and basil leaves, then warm up the bruschetta on the grill in raclette mode.

wholegrain panini with feta, red onions and red pepper

2 thick slices wholegrain or wholewheat bread
50g reduced fat feta cheese
½ red onion, cut into thin strips
½ red pepper, cut into strips
2 tbsp balsamic vinegar
½ tsp fresh ground black pepper
Mix the onion, red pepper, balsamic vinegar and black
pepper in a bowl. Spoon the mixture on to the grill, cook
till softened (1-2 minutes), and lay it on a slice of bread.
Tear the feta, sprinkle over the mixture, and top with the
other slice of bread. Clean the grill, then grill the panini
for 2-3 minutes in raclette mode. Serve with a watercress and tomato salad.
raclette grilling
10
serves 4
serves 4
serves 1