Vegetable Recipes, Seafood Recipes | Presto Indoor Electric Grill

Vegetable Recipes

Vegetable Grill

1red pepper, cut into quarters lengthwise and seeded

1green pepper, cut into quarters lengthwise and seeded

1yellow pepper, cut into quarters lengthwise and seeded

2 small zucchini, cut in half lengthwise

2 yellow crockneck squash, cut in half lengthwise

3 large button mushrooms, cut in half lengthwise

1large red onion, cut crosswise into 1⁄2-inch slices

1white onion quartered by cutting down through the stem end

1cup olive oil

2teaspoons chopped fresh cilantro

1 tablespoon lemon juice

1⁄2 teaspoon salt

1⁄4 teaspoon pepper

1 teaspoon chopped fresh parsley

Set heat control at 375° and preheat Grill. Prepare vegetables. Combine olive oil, cilantro, lemon juice, salt, pepper, and parsley. Coat vegetables with olive oil mixture. Grill vegetables 8 to 12 minutes, turning them 3 or 4 times and brushing with olive oil mixture.

Vegetable Kabobs

1⁄4 cup red wine vinegar

1 tablespoon olive oil

2teaspoons garlic powder

2teaspoons dried rosemary 1⁄8 teaspoon pepper

8 large mushrooms, cut into 1⁄4-inch slices

1 large yellow pepper, cored, seeded, and cut into chunks 1 large green pepper, cored, seeded, and cut into chunks 1 red onion, cut into chunks

2yellow squash, cut into 1⁄2-inch slices

10 cherry tomatoes

In a bowl, combine wine vinegar, olive oil, garlic powder, rosemary, and pepper. Place prepared vegetables in a large plastic bag or glass dish and pour wine vinegar marinade over vegetables. Gently toss or stir to coat with marinade. Cover and refrigerate 4 to 8 hours. Set heat control at 400° and preheat Grill. Thread vegetables on skewers and grill 8 to 12 minutes, turning occasionally.

Seafood Recipes

Halibut with Pepper Butter

1⁄4 cup butter, room temperature

1 teaspoon chili powder

1⁄4 teaspoon red pepper flakes

1⁄8 teaspoon salt

4halibut steaks, 1-inch thick Olive oil

Salt and pepper

Combine butter, chili powder, red pepper flakes, and 1⁄8 teaspoon salt. Shape into a log about 1-inch in diameter, wrap and refrigerate several hours or until firm. Set heat control at 400° and preheat Grill. Brush halibut lightly with olive oil and sprinkle with salt and pepper. Grill halibut 10 minutes or until done, turning once. Fish is done when it turns opaque. Cut pepper butter into 4 slices and place on halibut steaks.

Salmon with Cilantro Butter

1⁄4 cup butter, room temperature

3tablespoons minced cilantro 11⁄2 tablespoons lemon juice 1⁄4 teaspoon salt

1⁄8 teaspoon pepper

2 pounds salmon fillets Olive oil

1 cup water Salt and pepper

Combine butter, cilantro, lemon juice, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper. Shape into a log about 1-inch in diameter, wrap, and refrigerate several hours or until firm. Set heat control at 375° and preheat Grill. Brush salmon lightly with olive oil; sprinkle with salt and pepper. Grill salmon 10 minutes or until done. Salmon is done when it turns opaque. Top each serving with a slice of cilantro butter.

Shrimp – Garlic Skewers

2pounds jumbo shrimp 1⁄3 cup olive oil

1⁄3 cup tomato sauce

3 large cloves garlic, minced

2tablespoons white wine vinegar

2tablespoons chopped fresh basil 1⁄4 teaspoon salt

1⁄2 teaspoon fresh ground pepper

12 large whole cloves garlic

Peel and devein shrimp. In a bowl, combine olive oil, tomato sauce, minced garlic, wine vinegar, basil, salt, and pepper. Place shrimp in a large plastic bag or glass dish and pour tomato marinade over shrimp. Gently toss or stir to coat evenly. Cover and refrigerate 1 hour, tossing or stirring shrimp 2 or 3 times. Place the whole cloves of garlic into a saucepan of boiling water and boil 3 minutes. Remove garlic cloves and set aside.

Set heat control at 375° and preheat Grill. Thread shrimp and garlic cloves alternately onto the skewers, bending each shrimp almost in half and passing the skewer through the body twice. Place skewers on grill and cook turning them frequently. Brush shrimp and garlic with reserved marinade while grilling. Grill 9 to 12 minutes or until shrimp turns pink.

Poultry Recipes

Herby Chicken Breasts

1teaspoon marjoram leaves

1teaspoon garlic salt

3⁄4 teaspoon pepper

1 teaspoon ground ginger

4 boneless skinless chicken breasts

1 delicious apple, cut into 1⁄2-inch slices

Combine marjoram leaves, salt, pepper, and ginger. Rub mixture onto all surfaces of the chicken breasts. Cover chicken and refrigerate several hours. Set heat control at 350° and preheat Grill. Grill chicken breasts 20 to 25 minutes or until done, turning occasionally. Place apple slices on Grill during last 5 minutes, turning once. If desired, brush chicken breasts with melted butter during last 2 minutes.