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RECIPES
GRILLED VEGETABLES
6 slices eggplant,
2 small onions, sliced
2 small tomatoes, diced
2 small zucchini, sliced
4 large cloves of garlic, peeled and sliced
4-6 mushrooms, sliced
1 tsp. olive oil (optional)
1. Preheat the Grill. At this time, also spread on olive oil if desired.
2. Add the sliced eggplant and garlic, cover and cook 3 minutes.
3. Add the slices of onion, zucchini, and mushrooms. Cover and cook
3 - 5 minutes.
4. Remove the eggplant and zucchini and mushroom slices to a plate.
5. Add tomatoes to the onion and garlic. Cover and cook for one
minute.
6. Remove and serve over the eggplant, zucchini, and mushrooms.
7. 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
pepper to taste
1. Coat chops with rosemary and pepper.
2. Preheat the Grill.
3. Close Lid and cook for 7 - 9 minutes for medium (a hint of pink in
the middle) and 11 minutes for well done.
4. Serve immediately
5. Yield: Serves 4
1
⁄
" thick (or use 2 baby eggplants)
2
1
⁄
" thick
2
13
1
⁄
tsp.dried) ground black
2
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