Veggies a la lean mean grilling machine

Grilled Veg­eta­bles

This is the best use I’ve found for the George Fore­man Grill — a nifty appli­ance that, unfor­tu­nately, seems to squeeze out the juice and flavour along with the fat, when grilling meat. My advice on that mat­ter is to leave the lid open. Done thus, steak, chicken etc, work well.
How­ever, with the lid closed — as it’s sup­posed to be used — the grill pro­duces beau­ti­fully browned veg­gies, com­plete with grill marks on both sides, that are won­der­fully juicy and flavour­ful inside. I cut them in thick slices, about ¾-inch/2 cm thick and grill them in batches, one type of veg­etable at a time, so they cook at the same rate. My favourites: zuc­chini and egg­plant (sliced on the diag­o­nal); whole por­to­bello mush­room caps (stems removed); red, yel­low and orange bell pep­pers (cut in big pieces), and red onions (thickly sliced or in wedges, core intact so they don’t fall apart). You could use thyme instead of rose­mary.
A note: The GF grill is also excel­lent for panini, grilled cheese sand­wiches and French toast stuffed with bacon and cheese — all done with the lid closed, of course.

Sliced sea­sonal veg­eta­bles
Olive oil
Salt and pep­per
Fresh rose­mary sprigs

Pre­heat grill.
Place veg­eta­bles in very large bowl. Driz­zle with just enough olive oil to lightly coat; sprin­kle with salt and pep­per. Place on grill in sin­gle layer; place rose­mary sprigs on top. Close lid and cook until nicely browned and cooked through, about 10 min­utes, turn­ing once if nec­es­sary. (Cook­ing time will vary accord­ing to veg­etable.) Remove rose­mary sprigs and serve hot or at room temperature.