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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
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Preheat the grill. Drizzle olive oil over the vegetables.
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Add the eggplant, cover and cook 5 minutes, remove and keep warm.
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Fill the grill with zucchini, cover and cook 5 minutes, remove and keep
warm.
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Add the onion and mushrooms, cover and cook 5 minutes. Add to the
cooked vegetables.
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Add the garlic slices, cover and cook 1 minute, stirring as needed. Remove
and add the cooked vegetables.
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Stir the diced tomatoes into the hot vegetables.
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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
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Coat chops with rosemary and pepper.
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Preheat the grill.
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Close lid and cook for 6 – 8 minutes for medium (a hint of pink in the
middle) and 9 – 11 minutes for well done.
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Serve immediately
•
Yield: Serves 4
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