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Grilled Vegetable Medley
1 or 2 medium zucchini or yellow summer squash, sliced
1
⁄2 or 1 medium onion, sliced
1 or 2 cups sliced fresh mushrooms (3 or 6 ounces)
1 or 2 medium or plum tomatoes, sliced
1
⁄2 or 1 teaspoon dried basil leaves, crushed
1. Spray grill with cooking spray. Preheat grill for 5 minutes.
2. Place zucchini and onion on grill. Close lid and cook 5 minutes or until
vegetables are tender.
3. Remove to serving dish and keep warm. Add mushrooms and tomatoes to grill.
Sprinkle with basil. Close lid and cook 5 minutes.
4. Pour tomato mixture with cooking juices from drip tray over zucchini
mixture and toss to mix. Season with salt and pepper, if desired.
Makes 2 or 4 servings.
Extra-Quick Chicken Caesar Salad
Slice one or two grilled chicken breasts (see the “Grilling Chart”). Toss with a bag of
Complete Caesar Salad mix.
Barbecued Chicken Breasts
Top grilled chicken breasts (see the “Grilling Chart”) with barbecue sauce and
shredded cheese.
Spicy Potato Wedges
Sprinkle cooked potato wedges (see the “Grilling Chart”) with chili powder.
Super Franks
Top grilled frankfurter with peppers and onions (see the “Grilling Chart”). Serve in
buns with mustard and ketchup.