Grilled Vegetables

6 slices eggplant

2small onions

2small tomatoes

2small zucchini 4-6 mushrooms

8small cloves of garlic, peeled 1/4 cup olive oil

•Slice eggplants, onions, tomatoes, zucchini and mushrooms into 1/2 inch thick slices.

•Preheat the Grill on High for 5 - 10 minutes. At this time, toss vegeta- bles with olive oil.

•Add the vegetables to the Grill. Close the Lid. Cook on Medium for 11- 13 minutes.

•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 on High for 5 - 10 minutes.

•Close Lid and cook on High for 11 - 13 minutes for medium (a hint of pink in the middle) and 12 - 15 minutes for well done.

•Serve immediately

•Yield: Serves 4

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