Ronco 4000 Standard Stainless Rotisserie Oven Instruction Manual

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Roasted Vegetable Skewers with  
Balsamic Basil Marinade
1 Red Bell Pepper, cut into 1 inch pieces
1 yellow Summer Squash, cut into ¼ inch slices
1 Zucchini cut into ¼ inch slices
16 White Button Mushrooms, stems removed
8 Green Onions, cut into 1½ inch pieces
½ cup Olive Oil
6 tablespoons Balsamic vinegar
2 tablespoons minced fresh Basil
2 cloves Garlic
Prepare the vegetables and place them in a large bowl or food storage bag. Combine the 
marinade ingredients and pour the marinade over the vegetables. Cover and marinate  
1 to 2 hours at room temperature. Drain off the marinade and skewer the vegetables  
on the Kabob rods. Rotate the skewered vegetables for 20 to 25 minutes until the  
vegetables are slightly brown, but still crunchy. Remove the Kabobs from the Gear 
Wheels and slide the vegetables off onto serving plates. Serves 6. 
Merlot Marinated Leg of Lamb
One Leg of Lamb (4 ½ to 5 Pounds) boned and tied
1 cup Merlot or other dry red wine
½ cup Soy Sauce
4 cloves Garlic; minced
2 tablespoons Dried Oregano
1 tablespoon Dried Rosemary
1 tablespoon coarsely Ground Pepper 
Combine the soy sauce, Merlot, garlic, oregano, rosemary, and pepper in a deep bowl. 
Add the lamb and turn it to coat with marinade. Cover and chill at least 6 hours or up 
to a day, turning the meat over several times. Remove the lamb from the marinade, 
reserving marinade for basting. Place the lamb on the Spit Rods. Cook for 1 hour, 15 to 
30 minutes or until the internal temperature reaches 160°F for medium, basting several 
times during the last 10 minutes. Serves 6 to 8.