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17
Grilled Vegetables
As a side dish or served over a mixed green salad, grilled vegetables never disappoint!
Griddler
®
Deluxe Cooking Position: Flat
Plate Side: Grill
Makes 4 to 6 servings
½ medium to large eggplant, cut into ¼-inch-thick slices
1 medium red or yellow pepper, quartered and cut into ¼-inch slices
1 small to medium summer squash or zucchini, cut into ¼-inch rounds
8 asparagus spears, trimmed and halved lengthwise
2 garlic cloves, peeled and smashed
3 tablespoons olive oil
½ teaspoon kosher salt
pinch freshly ground black pepper
2 sprigs fresh thyme
1. Fit the Griddler
®
Deluxe with the grill plates and preheat both plates to 400˚F.
2. While the unit is preheating, toss all of the ingredients together. Once hot, put the
vegetables on the grill. Tossing occasionally, cook until grill marks are visible and vegetables
are tender, about 25 to 30 minutes.
3. Remove and serve immediately.
Nutritional information per serving (based on 6 servings):
Calories 86 (70% from fat) • carb. 5g • pro. 1g • fat 7g • sat. fat 1g
• chol. 0mg • sod. 134mg • calc. 17mg • fiber 3g
The Perfect Combination: Grilled Potato
“Chips” and Onion Rings
Whether served with a perfectly seared steak (page 20) or our All-American Burger
(page 13), onion rings and “chips” make the meal.
Griddler
®
Deluxe Cooking Position: Flat
Plate Side: Griddle/Grill
Makes 6 servings
Grilled Potato “Chips”:
¾ pound red potatoes, scrubbed and very thinly sliced
1 tablespoon extra virgin olive oil
½ teaspoon sea or kosher salt
pinch freshly ground black pepper
Onion Rings:
1 large onion, cut into
1
⁄3 to ½-inch slices
1 tablespoon extra virgin olive oil
¼ teaspoon sea or kosher salt
1
⁄8 teaspoon freshly ground black pepper
1
⁄8 teaspoon paprika
1. Fit the Griddler
®
Deluxe with one grill and one griddle plate and preheat both to 450˚F.
Continues to next page
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