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
1 tsp. olive oil (optional)
•Preheat the Grilling Machine for 5 minutes. 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 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 Grilling Machine for 5 minutes.
•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
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