| |
Grilling is the best way to get the most flavor out of vegetables. The smokiness from the grill and the savoriness of a good cheese elevates vegetables from ordinary to extraordinary. |
 |
Ingredients (serves 2):
- 1 Roman tomato
- 1/4 fennel bulb
- 1 zucchini
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. olive oil
- 1 tsp. honey
- 1/2 tsp. salt
- 1/4 tsp. pepper, freshly ground
- 3 Tbsp. Parmesan cheese, grated
Topping:
- A few shavings of Parmesan cheese
|
 |
1 Slice tomato in four and take seeds out. |
 |
2 Slice fennel bulb and zucchini. |
 |
3 In a large bowl, mix vinegar, oil, honey, salt and pepper. |
 |
4 Marinate tomato, fennel and zucchini in the mixture for 10 to 30 minutes. |
 |
5 Preheat the Indoor Electric Grill at HI for 6 minutes or until operation light turns off. Place vegetables on the grill, and turn the heat down to MED. Please be careful of the heated grill. Reserve the marinade sauce. |
 |
6 Flip vegetables after 2 minutes or until half-way done, then sprinkle grated Parmesan. Allow to cook until your preferred doneness. |
 |
7 Turn off the grill and remove vegetables to a plate. |
 |
8 Drizzle marinade dressing over vegetables. |
 |
9 Top with shaved Parmesan cheese and serve. |
Other Electric Products
