Grilled Vegetables

6 slices eggplant, (or 4 baby eggplants)

2 small onions

2 small tomatoes

2 small zucchini

4-6 mushrooms

4 large cloves garlic, peeled and sliced 1/4-inch thick 1/3 cup olive oil

2 tablespoons Italian seasoning

•Slice all vegetables 1/2-inch thick.

•Brush vegetables and garlic lightly with olive oil.

•Sprinkle Italian seasoning on both sides of vegetables and garlic.

•Preheat the INDOOR/OUTDOOR BARBEQUE GRILL on Setting 4 for 10 minutes.

•Place vegetables and garlic on grill. Cover and cook on Setting 4 for 7-8 minutes. Turn and cook another 10-15 minutes or until desired doneness is achieved.

•Serves 3-4

Serve as an accompaniment to meat and pasta, or stuff them into a piece of pita or French bread for a grilled vegetable sandwich.

Mustard Lemon Chicken Breasts

2 tablespoons mustard

2 tablespoons balsamic vinegar

3 tablespoons lemon juice

2 cloves garlic, minced

1 teaspoon paprika

4 6-ounce chicken breasts, halved, boneless and skinless

•In a medium bowl, combine all ingredients except chicken.

•Add chicken breast and refrigerate at least one half hour.

•Preheat the INDOOR/OUTDOOR BARBEQUE GRILL on Setting 4 for 10 minutes.

•Place chicken on INDOOR/OUTDOOR BARBEQUE GRILL. Cover and cook on Setting 4 for 7-8 minutes. Turn and cook another 7-8 minutes.

•Serves 4

12