Grilled Vegetables with Parmesan Cheese

Ingredients (serves 2):

1 Roman tomato
1/4 fennel bulb
1 zucchini
1 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 tsp. honey
1/2 tsp. salt
1/4 tsp. pepper, freshly ground
3 Tbsp. Parmesan cheese, grated

Topping:

A few shavings of Parmesan cheese

*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.