Cuisinart GR-6SP1 User Manual - Page 15
Grilled Vegetable Salad, Black Bean Veggie Burger
View all Cuisinart GR-6SP1 manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 15 highlights
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 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 1. Turn on Cuisinart® Smoke-less Contact Griddler®. Select Grill/Griddle 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 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 approxi- mate, 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 1. Put the oil in a medium sauté pan set over medium heat. Once hot, add the garlic, onion and ¼ teaspoon of salt and pepper. Sauté until softened and fragrant, about 5 minutes. Add the black beans, chipotle and sauce, and enough water to keep the pan from being dry. Cook until beans are soft enough where they can be easily mashed, about 10 minutes, adding additional water as needed to prevent the pan from going dry. 2. Once beans are soft, add the remaining salt, quinoa, carrot and zucchini. Add additional water, about 2 to 3 tablespoons, stir, partially cover and reduce heat to medium-low 15