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. Read more…