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.
