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10
Recipes
Grilled Vegetable Salad
Serves: 4
2 tablespoons olive oil
2 bunches thin asparagus stalks, trimmed
1 small yellow, sliced
1 small red capsicum, sliced
2 zucchinis, sliced lengthways
75g greek feta cheese, crumbled
100g baby rocket leaves
Dressing
1
/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 ½ teaspoons caster sugar
2 teaspoons Dijon mustard
1. Brush vegetables with oil and season with
salt and pepper.
2. Preheat contact grill on ‘high’ until ready
light comes on. Add vegetables, and close
the lid. Cook vegetables in batches for
2½-3½ minutes or until cooked.
3. To make dressing: combine all ingredients
in a screw-top jar and shake well.
4. Divide vegetables among serving plates.
Top with feta and rocket. Serve drizzled
with dressing.
Steak and Eggplant Stack
Serves: 4
2 medium eggplant, cut into 4 x 1½ cm
slices
4 x 100g thin steaks, flattened
olive oil spray
salt and pepper, to taste
80g baby rocket leaves
½ cup semi dried tomatoes
extra virgin olive oil and balsamic vinegar, to
serve
1. Spray eggplant and steak with oil and
season with salt and pepper.
2. Preheat contact grill on ‘high’ until green
light comes on. Add eggplant and close the
lid. Cook eggplant in batches for 3 minutes
or until cooked. Transfer to a plate; cover
to keep warm. Add steaks and close the
lid. Cook steak for 1-1½ minutes or until
cooked as desired.
3. Cut steaks in half. Top steak with eggplant,
rocket and semi-dried tomatoes. Repeat
with remaining ingredients. Serve drizzled
with extra virgin olive oil and balsamic
vinegar.