George Foreman grills have long been recognized for their ability to "knock" the fat out of steaks, burgers and other juicy cuts of meat. You probably know that the grills are small enough for the tiniest of kitchens and big enough to cook for an entire family. What you may not have considered, though, is that meat is not the only thing you can grill. Vegetables prepared on a George Foreman grill have a deliciously robust flavor and are a breeze to make.
Things You'll Need
- George Foreman grill
- Herbs and spices
- Vinegar-based salad dressing
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Wash the vegetables thoroughly. Use a soft vegetable brush to help remove dirt, wax or chemicals. Do not peel off the skins.
Trim off stems, leaves and other inedible or less desirable parts of the vegetables. For instance, snap the woody stem end off asparagus stalks.
Cut off tops and ends of vegetables. For round or cylindrical vegetables--such as potatoes, tomatoes, peppers, and squash--cut them in half or quarters. Remove seeds and membranes if relevant.
Precook vegetables that are less tender such as potatoes, asparagus and carrots. To precook them, bring just a few inches of water to a boil in a saucepan. Add the vegetables and simmer until tender from three to ten minutes. To test, poke the veggies with a fork. They should slide right off the prongs.
Brush the vegetables with a mixture of oil, vinegar and seasonings. Alternatively, you can brush them with salad dressing, butter or margarine. Place on the preheated grill and close the lid. Tender veggies such as tomatoes or squash will grill quickly. Check them after two or three minutes. Other firmer vegetables may take up to ten minutes.