Grilled Vegetables
6 slices eggplant, 1/2” thick (or use 2 baby eggplants) 2 small onions, sliced 1/2” thick
2 small tomatoes, diced
2 small zucchini, sliced
4 large cloves of garlic, peeled and sliced
4 - 6 mushrooms, sliced
1 tsp. olive oil (optional)
•Preheat the grill for 3 - 5 minutes. At this time, also spread on olive oil if desired.
•Add the sliced eggplant and garlic, close the lid and cook 3 minutes.
•Add the slices of onion, zucchini, and mushrooms. Cover and cook
3 - 5 minutes.
•Remove the eggplant and zucchini and mushroom slices to a plate.
•Add tomatoes to the onion and garlic. Cover and cook for one minute.
•Remove and serve over the eggplant, zucchini, and mushrooms. Yield: Serves 2 - 4
Serve as an accompaniment to meat and pasta, or stuff them into a piece of pita or french bread for a grilled vegetable sandwich.
Rosemary Lamb Chops
4 lamb chops, shoulder or loin
2 tsp. fresh chopped rosemary (or 1/2 tsp dried) ground black pepper to taste
•Coat chops with rosemary and pepper.
•Preheat the grill for 3 - 5 minutes.
•Close lid and cook for 5 minutes for medium (a hint of pink in the middle) and 7 minutes for well done.
•Serve immediately.
Yield: Serves 4
Mustard Lemon Chicken Breasts
2 tbsp. mustard
2 tbsp. balsamic vinegar
3 tbsp. lemon juice
2cloves garlic, minced
1tsp. paprika
4, 6 oz. chicken breasts halved with the skin taken off
•Preheat the grill for 3 - 5 minutes.
•Mix first 5 ingredients.
•Add chicken breast and let it marinate for at least 1/2 hour in the refrigerator.
•Place marinated chicken on grill and close lid. Let cook for
•Remove and serve.
Yield: Serves 4
Sole with Tomatoes
2 tsp. olive oil or red wine (optional)
2 small onions, diced
2 cloves garlic, minced
2 small tomatoes, chopped
2 tbsp. fresh basil or 1/2 tsp. dried, chopped
1 tbsp. fresh parsley, chopped
1 tbsp. ground pepper
1 tbsp. lemon juice
1 lb. fillet of sole (or any white fish fillet)
•Preheat the grill for 3 - 5 minutes.
•Sauté the onion and garlic in oil or wine for 2 minutes, stirring occasionally.
•Add the tomato, half of the herbs and a few grinds of pepper. Lay the fish on top, add the lemon juice and remaining herbs.
•Cover and let cook for 2 - 3 minutes.
•Lift the fish and the vegetables onto a plate. If any juices have dripped into the drip tray, use as a sauce to pour on top of the fillet.
•Serve with fresh bread or rice.
Yield: Serves 3 - 4
11 | 12 |