Toastmaster GRV160S owner manual Grilled Vegetables, Rosemary Lamb Chops

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 Grilling Machine. At this time, also spread on olive oil if desired.

•Add the sliced eggplant and garlic, cover 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 1 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 Grilling Machine.

•Close Lid and cook for 7 - 9 minutes for medium (a hint of pink in the middle) and 11 minutes for well done.

•Serve immediately

•Yield: Serves 4

12