Grilled Vegetables with Parmesan Cheese


Topping:

*This recipe was developed for the Indoor Electric Grill (EB-DLC10). Adjustments may be necessary when using other models.

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.

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