Cuisinart GRID-6SA GR-35 Manual - Page 16

Grilled Vegetable, Pear & Roquefort Salad This colorful salad provides a big impact when it comes to flavor. Griddler® Compact position: Flat Plate side: Grill Makes 2 servings 6 eggplant slices, cut into ¼-inch rounds 6 yellow squash slices, cut into ¼-inch rounds 6 zucchini slices, cut into ¼-inch rounds 8 red bell pepper slices, cut ¼ inch thick 2 teaspoons extra virgin olive oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 firm, ripe pear, peeled, cored and cut into ½-inch wedges 1½ to 2 ounces Roquefort extra virgin olive oil for drizzling 1. Insert plates on grill side. Preheat the Cuisinart® Griddler® Compact to High. 2. Put all of the vegetables into a large bowl; toss with the olive oil, salt and pepper. 3. Once preheated, arrange ½ of the vegetables evenly spaced on both sides of the preheated grill. Grill 2 minutes per side. Reserve on a platter; cover with foil to keep warm. Repeat with the remaining vegetables. 4. Grill pears, about 10 minutes per side, until just tender. 5. Add pears to vegetable platter; top with Roquefort and drizzle with extra virgin olive oil. Serve immediately or at room temperature. Nutritional information per serving: Calories 110 (4­­ 4% from fat) • carb. 13g • pro. 4g • fat 6g • sat. fat 3g • chol. 10mg • sod. 490mg • calc. 88mg • fiber 4g Easy Quesadillas for Two We cannot think of a simpler yet more satisfying snack. Griddler® Compact position: Flat and Closed Plate side: Grill Makes 2 servings 1 medium red or yellow bell pepper (about 4 ounces), thinly sliced lengthwise 1 small jalapeño, seeded and thinly sliced lengthwise 1 small red onion, (about 4 ounces), thinly sliced ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper 1 teaspoon chili powder 2 tablespoons olive oil 2 large flour tortillas 3 ounces Monterey Jack, shredded 1. Insert plates on grill side. With the unit closed, preheat the Cuisinart® Griddler® Compact to High. 2. Put the pepper, jalapeño and onion into a mixing bowl and toss with the salt and pepper, chili powder and olive oil. 3. Once grill has preheated, grill vegetables, turning every 2 minutes until soft and slightly golden. Remove and reserve. 4. Place both tortillas on a flat work surface. Divide the grilled vegetables and distribute evenly on bottom half of the tortillas. Layer shredded cheese on top, leaving a ½-inch border around the edge of the tortilla to prevent any cheese from melting out. Fold empty portion of tortilla over the filling. 5. Carefully close grill and turn heat down between Medium and High. Place 1 quesadilla on bottom half of grill and close top. Grill closed for about 2 to 3 minutes, until golden grill marks are visible and cheese is melted. Repeat with remaining quesadilla. 6. Serve immediately. Quesadillas may also be cut into wedges for serving. Nutritional information per serving: Calories 443 (60% from fat) • carb. 31g • pro. 13g • fat 30g • sat. fat 10g • chol. 38mg • sod. 1264mg • calc. 381mg • fiber 2g 7