Grilled Vegetables - Toastmaster George Foreman GRV120 Series Owner's Manual

Grilled Vegetables

6 slices eggplant, 1/2" thick (or use 2 baby eggplants)
2 small zucchini, sliced 1/2" thick
2 small onions, sliced 1/2" thick
6 mushrooms, sliced
2 cloves garlic, peeled and sliced
2 small tomatoes, diced
olive oil
• Preheat the Grilling Machine. Drizzle olive oil over the vegetables.
• Add the eggplant, cover and cook 5 minutes, remove and keep warm.
• Fill the grill with zucchini, cover and cook 5 minutes, remove and
keep warm.
• Add the onion and mushrooms, cover and cook 5 minutes. Add to the
cooked vegetables.
• Add the garlic slices, cover and cook 1 minute, stirring as needed.
Remove and add the the cooked vegetables.
• Stir the diced tomatoes into the hot vegetables.
• Yield: Serves 2 - 4
Serve as an accompaniment to meat and pasta. Or serve as a grilled
vegetable sandwich on French bread or in a pita.
Rosemary Lamb Chops
4 sirloin lamb chops, boneless
2 tsp. fresh chopped rosemary (or 1/2 tsp.dried)
ground black pepper to taste
• Coat chops with rosemary and pepper.
• Preheat the Grilling Machine.
• Close Lid and cook for 6 - 8 minutes for medium (a hint of pink in the
middle) and 9 - 11 minutes for well done.
• Serve immediately
• Yield: Serves 4
12