Cuisinart GR-5BP1 User Manual - Page 17

2. Once preheated, put peaches onto the grill, cut side down, and set the countup timer. Close and grill for about 8 minutes, so that the peaches are soft and grill marks are visible. 3. While the peaches are grilling, put the arugula and cheese in a large mixing bowl. Toss with the olive oil, salt and pepper. Transfer to the center of a large, round platter. Arrange the peaches with prosciutto on top. Drizzle with balsamic glaze. * If available, burrata makes a great substitute. Instead of tossing it with arugula, oil, salt and pepper, arrange it on top with the peaches and prosciutto. Nutritional information per serving (based on 2 servings): Calories 389 (52% from fat) • carb. 24g • pro. 22g • fat 22g • sat. fat 8g • chol. 435mg sod. 861mg calc. 158mg • fiber 4g 1. Turn on Cuisinart® Griddler®. Select Grill and set to 425˚F. 2. Grill all veggies in batches in the closed position. They are done once charred with grill marks and soft. The peppers take about 8 minutes, zucchini 5 minutes, eggplant 6 to 8 minutes, red onion 5 minutes and asparagus 3 to 4 minutes. Once grilled, toss all the vegetables together with the lemon juice, olive oil, cheese, olives and basil leaves. 3. Serve immediately. Nutritional information per serving (based on 8 servings): Calories 147 (65% from fat) • carb. 11g pro. 3g • fat 11g • sat. fat 2g • chol. 6mg sod. 312mg • calc. 60mg • fiber 3g Grilled Vegetable Salad This grilled salad makes a beautiful presentation, perfect for entertaining. Plate Side: Grill Griddler® Cooking Position: Closed Makes about 8 cups 1 medium red pepper (about 6 ounces), cut into strips 1 to 1½ inches wide 1 medium yellow pepper (about 6 ounces), cut into strips 1 to 1½ inches wide 1 medium zucchini (about 6.5 ounces), sliced horizontally into ¼-inch thick slices 1 small eggplant (about 10 ounces), sliced horizontally into ¼-inch thick slices 1 medium red onion (about 10 ounces), cut into wedges, keeping root intact 1 bunch asparagus (about 8 ounces), hard ends trimmed and discarded 1 tablespoon fresh lemon juice ¼ cup extra virgin olive oil 2 to 3 ounces ricotta salata, crumbled ½ cup pitted Kalamata olives, roughly chopped ½ cup fresh basil leaves Black Bean Veggie Burger Packed with protein and studded with colorful, vitamin-rich veggies, this burger will be a hit among meat and non-meat eaters alike. A Cuisinart® Food Processor will make the prep quick, but it can easily be prepared by hand. Plate Side: Griddle Griddler® Cooking Position: Open and flat Makes 6 burgers 1 tablespoon olive oil, plus more to brush plates 2 garlic cloves, finely chopped ¼ medium to large onion, finely chopped ½ teaspoon kosher salt, divided Pinch freshly ground black pepper 1 can (15 ounces) black beans, drained and rinsed ½ chipotle pepper in adobo, chopped, plus 1 teaspoon adobo sauce ½ cup water, divided (this is approximate, you may not need the entire amount) 1 cup cooked quinoa ½ cup diced carrot ½ cup diced zucchini ¼ cup chopped fresh cilantro 6 hamburger buns 1 avocado, sliced 17