This is the best use I've found for the George Foreman Grill. It produces beautifully browned veggies, complete with grill marks on both sides, that are wonderfully juicy and flavourful inside... Click through to see how I do it. (And click HERE for Marion Kane's Ultimate Roast Turkey recipe - and gravy!) And share your own Thanksgiving survival tips.
I cut them in thick slices, about ¾-inch/2 cm thick and grill them in batches, one type of vegetable at a time, so they cook at the same rate. My favourites: zucchini and eggplant (sliced on the diagonal); whole portobello mushroom caps (stems removed); red, yellow and orange bell peppers (cut in big pieces), and red onions (thickly sliced or in wedges, core intact so they don't fall apart). You could use thyme instead of rosemary.
Sliced seasonal vegetables
Salt and pepper
Fresh rosemary sprigs
Place vegetables in very large bowl. Drizzle with just enough olive oil to lightly coat; sprinkle with salt and pepper. Place on grill in single layer; place rosemary sprigs on top. Close lid and cook until nicely browned and cooked through, about 10 minutes, turning once if necessary. (Cooking time will vary according to vegetable.) Remove rosemary sprigs and serve hot or at room temperature.