Cuisinart GG-2 GG-2 Manual - Page 7

• French Toast is simple to prepare on the Griddle. Use your favorite recipe using egg and milk mixture to soak bread, then cook on Griddle preheated to Medium heat. • If preparing a complete breakfast using the Griddle for a crowd, cook meats first and keep them warm in a Low (200°F) oven after draining. Then cook hash browns, pancakes or French toast; keep warm in low oven on a rack placed over a baking sheet. Lastly, prepare and cook eggs. • To prepare bacon, place the bacon strips on the cold Griddle. Heat to Medium-High, and cook until desired crispiness is reached, turning once or twice while cooking. • Simplify chopping and blending tasks while preparing the following recipes, by using a Cuisinart® Food Processor, Chopper/Grinder or Blender. RECIPES FOR THE GRILL: Grilled Vegetable Salad Makes about 8 cups 1/2 cup extra virgin olive oil 1 tablespoon herbs de Provence or Italian herbs 1 clove garlic, peeled and finely chopped 1 pound small eggplant, rinsed 1 teaspoon kosher salt, divided 12 ounces red and/or yellow bell peppers, rinsed 12 ounces yellow or sweet onions, peeled 12 ounces small zucchini, rinsed 12 ounces yellow squash or yellow summer squash, rinsed 8 ounces Portobello mushrooms 2-3 tablespoons white balsamic vinegar or rice vinegar 1/2 cup imported or domestic pitted olives, halved 1/4 cup chopped Italian parsley 1/4 cup slivered/chopped oil-packed (drained) sun-dried tomatoes 1/4 cup capers, rinsed and drained 1/2 teaspoon freshly ground pepper 1/4 cup toasted pine nuts (optional) Combine the olive oil, herbs and garlic in a small bowl. Let stand while preparing the vegetables. Cut the eggplant in 1/2-inch slices, sprinkle with 1/2 teaspoon salt and place in a colander to drain. Cut the red/yellow peppers into flat slabs. Cut the onions into 1/2-inch thick slices; slide a toothpick or short wooden skewer into the slice horizontally (this will help to hold it together while grilling). Cut the zucchini and yellow squash into 1/2-inch thick slices. Cut the Portobello mushrooms into 1/2-inch thick slices. Preheat the Grill side to High. Rinse and dry the eggplant slices. Brush all vegetables lightly with the seasoned olive oil mix - there will be oil mixture left over. Grill the vegetables on both sides until tender and nicely marked: Eggplant - about 6-8 minutes per side; peppers - about 8-10 minutes per side; onions - about 5-7 minutes per side; squashes - about 6-8 minutes per side; and Portobellos - about 4-5 minutes per side. As the vegetables are done, let cool slightly on a prep board. When cool enough to handle (but still warm), cut into 1-inch pieces and transfer to a large bowl. When all vegetables have been grilled and cut, toss gently to combine. Add the vinegar (to taste), olives, parsley, sun-dried tomatoes, and capers; toss gently to combine. Season with remaining 1/2 teaspoon salt and pepper; toss gently to combine. Cover and refrigerate until ready to serve. Just before serving, sprinkle with toasted pine nuts if desired. Nutritional information per serving: Calories 141 (59% from fat) • carb. 12g • pro. 3g • fat 10g • sat. fat 1g • chol. 0mg • sod. 538mg • calc. 43mg • fiber 3g 6