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6
Grilled Vegetable Salad
A salad composed of Grilled vegetables makes
a beautiful and simple first course.
Makes two 1-cup servings
½ medium to large red pepper, approximately 4 ounces,
cut into ¼-inch slices widthwise
½ small zucchini, approximately 3 ounces, ends trimmed,
halved widthwise and cut into ¼-inch slices lengthwise
4 ounces trimmed asparagus
¼ small eggplant, approximately 3 ounces, ends trimmed,
cut into ¼-inch rounds
1 green onion, cut into 1-inch pieces
1 garlic clove, crushed
1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
3 leaves basil, sliced thinly
½ teaspoon fresh lemon juice or balsamic vinegar
1. Preheat Cuisinart
®
Compact Grill Centro, fitted with the Grill plate,
to Medium.
2. While Grill is heating, place all vegetables in a large mixing bowl.
Toss with garlic, 1 tablespoon extra-virgin olive oil, ½ teaspoon of
kosher salt and ¼ teaspoon of black pepper.
3. Once preheated (about 10 minutes), put vegetables onto Grill in a
single layer. Grill vegetables until tender, approximately 4 to 5
minutes per side. Vegetables should be cooked in at least 2
batches.
4. Once all vegetables are Grilled, put back in mixing bowl and toss
with remaining teaspoon of olive oil, salt and pepper, basil, and
lemon juice or vinegar.
5. Taste and adjust seasoning accordingly. Serve immediately, warm
or at room temperature.
Nutritional information per 1-cup serving:
Calories 126 (62% from fat) • carb. 10g • pro. 3g • fat 10g • sat. fat 1g
• chol. 0mg • sod. 541mg • calc. 37mg • fiber 5g
Prosciutto-Wrapped Asparagus
A quick hors d’oeuvre that is sure to impress. If you are expecting a
larger crowd, simply double the recipe.
Makes about 4 servings
12 spears trimmed asparagus (about 6 ounces)
1 teaspoon extra virgin olive oil
pinch freshly ground black pepper
¼ teaspoon fresh lemon juice
2 to 3 tablespoons coarsely grated or shredded Parmesan
2 to 3 ounces thinly sliced prosciutto
1. Preheat the Cuisinart
®
Compact Grill Centro, fitted with the Grill
plate, to Medium.
2. While the Grill is preheating (about 10 minutes), toss the asparagus
with the olive oil, pepper and lemon juice. Top each asparagus
spear with about a pinch of Parmesan, and then wrap each with
half a piece of the prosciutto.
3. Grill for about 2 to 3 minutes per side, turning 3 to 4 times until
prosciutto is crisped.
4. Serve immediately.
Nutritional information per serving:
Calories 63 (50% from fat) • carb. 2g • pro. 6g • fat 4g • sat. fat 1g
• chol. 10mg • sod. 434mg • calc. 46mg • fiber 1g