Cuisinart TOB-195BCC Instruction and Recipe Booklet - Page 18

parsley 1½ cups (375 ml) crumbled feta, divided Line the Cuisinart® Exact Heat™ Convection Toaster Oven Broiler baking tray with foil. Cut one of the peppers into 1-inch (2.5 cm) strips. Toss pepper strips, eggplant, tomatoes, and garlic in a mixing bowl with salt, pepper, and olive oil. Arrange vegetables in one layer in the prepared baking pan. Place in oven on a rack in position A and turn on the Broil function to roast vegetables for about 40 minutes, tossing a few times, or until vegetables are soft and the skin on the peppers begins to peel off. Remove from oven and reserve in a medium sized bowl. While the vegetables are roasting, cut the tops off of the remaining peppers, and clean out the seeds. Trim the bottom of the peppers if necessary, so that each one stands evenly on a plate. Place peppers lying down in the baking pan. Once roasted vegetables are finished, broil peppers in toaster oven for about 10 to 15 minutes, until slightly blackened but not too soft. 1 large yam, peeled, cut into ½-inch (1.25 cm) pieces 1 teaspoon (5 ml) dried rosemary ¼ teaspoon (1 ml) coarsely ground black pepper ¼ teaspoon (1 ml) kosher salt Place rack in the Cuisinart® Exact Heat™ Convection Toaster Oven Broiler in position A and preheat oven to 450ºF (230˚C) on the Bake or Convection Bake setting. Add oil to an 11 x 7-inch (28 x 18 cm) baking pan and add red potatoes, carrots and onion. Toss gently to coat evenly with oil. Place in oven and bake for 10 minutes, stirring occasionally. Add yam pieces and bake, stirring occasionally, until vegetables are golden brown and soft but not mushy, about 25 more minutes. Sprinkle with rosemary, pepper and salt; toss to coat. *Select small potatoes that are about 1 inch (2.5 cm) in diameter. If not available, cut large potatoes into 1-inch (2.5 cm) pieces. Nutritional information per serving: Calories 147 (43% from fat) • carb. 19g • pro. 2g • fat 7g • sat. fat 1g • chol. 0mg • sod. 135mg • calc. 33mg • fiber 6g While the peppers are roasting, toss the reserved vegetables with the basil, parsley, couscous, and 1 cup (250 ml) of feta. Remove peppers from oven and evenly divide the couscous/vegetable mixture among the peppers. Top each stuffed pepper with 2 tablespoons (30 ml) of feta. Return to oven and broil for 10 minutes, or until feta has browned slightly. Serve immediately. Nutritional information per serving: Calories 432 (52% from fat) • carb. 36g • pro. 17g • fat 25g • sat. fat 14g • chol. 76mg • sod. 1548mg • calc. 459mg • fiber 5g Roasted Root Vegetables These vegetables are easy to prepare and complement many meat dishes. Makes 4 servings 2 tablespoons (30 ml) olive oil ½ pound (250 g) small red potatoes* ½ cup (125 ml) peeled baby carrots 1 medium red onion, peeled, cut into 1-inch (2.5 cm) pieces Baked Potatoes The Cuisinart® Exact Heat™ Convection Toaster Oven Broiler makes perfect baked potatoes with a fluffy interior and a crisp, papery skin. Makes 4 servings 4 Idaho potatoes (6 ounces each (170 g)) Place rack in the Cuisinart® Exact Heat™ Convection Toaster Oven Broiler in position A and preheat oven to 400ºF (200˚C) on Bake or Convection Bake setting. Meanwhile, wash and dry potatoes. Cut several small slits in the top of each potato. Place directly on rack in preheated oven and bake until soft and easily pierced with a sharp knife, about 45 to 60 minutes. Remove from oven. To serve, pinch open the top, fluff the interior with a fork and serve topped with butter or margarine and sour cream, if desired.Variation: Substitute sweet potatoes or yams for Idaho potatoes. Nutritional information per serving: Calories 192 (0% from fat) • carb. 44g • pro. 4g • fat 0g • sat. fat 0g • chol. 0mg • sod. 13mg 18