Amazon Basics B0B8R16CS2 Manual Del Usuario página 16

EN
Vegetable Kabobs
3 medium-sized zucchini
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12 cherry tomatoes
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Parboil whole zucchini for 5 minutes on your side burner or until just tender. Drain and cut into ½-inch slices.
Thread zucchini, tomatoes, and mushrooms alternately on each of six skewers. Brush with marinade made of Italian dressing,
Worcestershire sauce, mustard, and thyme. Grill for 5 to 7 minutes turning and basting occasionally. Sprinkle liberally with
Parmesan cheese.
Fajitas
1-½ lb. flank steak or boned chicken breasts
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2 tbsp. oil
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½ cup lime juice
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½ tsp. salt
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½ tsp. celery salt
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¼ tsp. garlic powder
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Pound the flank steak to ¼ inch thickness or flatten chicken breasts. Mix oil, lime juice, and seasonings in a plastic bag. Add
meat and shake bag to coat the meat. Refrigerate overnight or at least 6 to 8 hours.
Wrap tortillas in foil. Remove meat from the marinade. Cook on a preheated grill for 5 to 8 minutes on each side. While meat is
cooking, heat tortillas on grill. Slice meat across the grain in thin slices. Place on hot platter. Squeeze lemon juice over. Wrap the
meat and any of the following toppings in the tortillas: chopped tomatoes, guacamole, sour cream, or taco sauce.
Eggplant Caviar
1 large eggplant
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2 tbsp. olive oil
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2 tbsp. wine vinegar
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Roast the eggplant on the grill over a medium flame, turning occasionally until thoroughly cooked. This may take 30 minutes.
Remove from the grill and cool for handling. Strip off the skin and chop the eggplant finely. Add all the seasonings. Chill
thoroughly and serve on toast.
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12 fresh mushrooms
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Grated Parmesan cheese
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½ tsp. pepper
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¼ tsp. oregano
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¼ tsp. cumin
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Flour tortillas lemon
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Additional toppings (your choice)
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2 tbsp. finely chopped onion
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½ clove garlic, minced
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1 medium tomato, chopped salt and pepper
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