George Foreman GGR50B - Grilled Vegetables; Mustard Lemon Chicken Breasts

12
Grilled Vegetables
6 slices eggplant, (or 4 baby eggplants)
2 small onions
2 small tomatoes
2 small zucchini
4-6 mushrooms
4 large cloves garlic, peeled and sliced 1/4-inch thick
1/3 cup olive oil
2 tablespoons Italian seasoning
• Slice all vegetables 1/2-inch thick.
• Brush vegetables and garlic lightly with olive oil.
• Sprinkle Italian seasoning on both sides of vegetables and garlic.
• Preheat the INDOOR/OUTDOOR BARBEQUE GRILL on Setting 4 for 10
minutes.
• Place vegetables and garlic on grill. Cover and cook on Setting 4 for 7-8
minutes. Turn and cook another 10-15 minutes or until desired doneness is
achieved.
• Serves 3-4
Serve as an accompaniment to meat and pasta, or stuff them into a piece of
pita or French bread for a grilled vegetable sandwich.
Mustard Lemon Chicken Breasts
2 tablespoons mustard
2 tablespoons balsamic vinegar
3 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon paprika
4 6-ounce chicken breasts, halved, boneless and skinless
• In a medium bowl, combine all ingredients except chicken.
• Add chicken breast and refrigerate at least one half hour.
• Preheat the INDOOR/OUTDOOR BARBEQUE GRILL on Setting 4 for 10
minutes.
• Place chicken on INDOOR/OUTDOOR BARBEQUE GRILL. Cover and cook on
Setting 4 for 7-8 minutes. Turn and cook another 7-8 minutes.
• Serves 4