YOGAANDBIKE, I recently purchased a Breville indoor grill and it is AWESOME. It sits on the counter top and can either be closed like a panni maker (which it does make also) or you can open it flat and have double the cooking space. It is so great for veggies and meat and even once I made salmon croquettes on it that came out perfect. Beware of cheap indoor grills, every thing sticks to their "non-stick" surface, they are difficult to clean and usually have parts that break easily. Mine was $300 and has been worth every penny! It is very easy to clean and nothing sticks to it. I would LOVE for people to share some of their ideas for recipes for indoor grills they seem to be in short supply. I am slowly trying out more and more traditional grill recipes on my indoor grill.
i love to grill vegetables and i do it year round on a indoor grill.
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Fitness Minutes: (57,437) Posts: 560 3/6/12 2:30 P
When the parka and double gloves are so bulky that they keep you from being able to hold the tongs. Or (if you don't have a roofed area for the grill); when it is raining/snowing too hard to keep the coals lit.
Edited by: AMASSOGLIA at: 3/6/2012 (13:09)
Fitness Minutes: (57,437) Posts: 560 3/6/12 12:57 P
Not big on eggplant myself, although using it in place of chicken or veal for a parmegianno does work for me. Salt it and let it stand for a couple of hours, drain well and spray with cooking spray and grill until you have nice dark brown grill marks, then put into a casserole dish, sprinkle with parm and cover with marinara sauce, bake until bubbly, add a layer of low fat or fat free mozz (if you want it; just a little more parm works fine, too) and run back into the oven or under a broiler till bubbly and a little brown on top. I sometimes do this on top of a layer of cooked pasta and call it dinner. Green salad rounds it out for a big meal or a crowd.
Yes! Love my grilled veggies...esp zukes, cherry tomatoes, yellow squash, and mushrooms!
Here's another of our favorites, from the blog...
2 zucchini, cut into quarters lengthwise 2 eggplant, halved lengthwise 2 yellow squash, cut into quarters lengthwise 2 red onions, quartered 1 pint grape tomatoes 2 red bell peppers, stemmed, seeded and quartered 2 yellow bell peppers, stemmed, seeded and quartered 1/2 cup olive oil, plus 2 tablespoons Salt and freshly ground pepper 4 cloves garlic, finely chopped 2 Tbs finely chopped fresh oregano leaves 1/4 cup finely chopped Italian parsley leaves 1/4 cup fresh basil leaves, torn
Heat the grill to medium-high.
Toss all veggies in a bowl with the 1/2 cup of olive oil, and coat well. Add salt and pepper, to taste.
Grill veggies, cut side down for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover your grill, and cook the remaining vegetables for 2 more minutes, or until almost cooked through.
Transfer vegetables to a cutting board and coarsely chop (leave the tomatoes whole).
Put the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste.
Serve at room temperature, with toasted pita wedges and goat cheese.
Note: The leftovers, if you have any, are great the next morning over eggs scrambled with a little feta cheese!
If the weather isnít conducive to firing up the grill, roast the vegetables in a 500į oven for 25 minutes instead of grilling them.
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Fitness Minutes: (57,437) Posts: 560 3/5/12 11:51 A
We have a NuWave, and love it for veges. Carrots and asparagus are my faves, but we do beets and squash and greenbeans and, of course, potatoes and sweet potatoes. Corn on the cob is fantastic grilled over coals, but works well in the NuWave, too.
I hope grilled vegetables are good for me because I really love them. I had grilled mushrooms, yellow squash, onions and green bell peppers the other night and was in heaven. All I do is spray oil on then and grill. Do any of you also do that? Any great suggestions?
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