Recipes > OutdoorJune 17, 2009

Patio Lunch and Kid's Backyard Picnic

Make grilled cheese with bread slices (any type), cheese slices (any type) and Foreman grill or non-stick skillet. Place cheese between 2 slices of bread. Then cook until golden brown. With skillet, flip sandwich, repeat.

Serve with roasted, grilled or stir fried veggies such as: zucchini, small squash, baby carrots, sweet peppers, onions, mushrooms or tomatoes. Sprinkle canola oil onto veggies and cook on grill or skillet.

By LRP from LWL MA

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