Sunbeam HG3300 manual Grilled Vegetable Salad, Mushroom and Prosciutto Salad

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Recipes continued

Grilled Vegetable Salad

Serves: 4

Preparation: 20 minutes

Cooking: 24 minutes

1 zucchini, thinly sliced

1 red onion, cut into wedges

1 red capsicum, seeds removed, sliced

1 small eggplant, thinly sliced

½small butternut pumpkin, thinly sliced 1 small kumara, peeled, thinly sliced

2 tablespoons olive oil

salt and freshly ground black pepper salad leaves

balsamic vinegar and extra virgin olive oil, to serve

1.Place vegetables in a large bowl. Add oil and toss to combine. Season with salt and pepper.

2.Preheat grill plate on setting 7-8. Cook vegetables in batches for 10-12 minutes or until cooked. Transfer to a clean bowl.

3.Add salad leaves to vegetables. Drizzle with oil and balsamic vinegar.

Mushroom and Prosciutto Salad

Serves: 4-6

Preparation: 15 minutes

Cooking: 12 minutes

8 field mushrooms, thickly sliced

2 tablespoons olive oil

8 slices prosciutto

60g baby rocket leaves

4 green onions, chopped

1 ½ tablespoons balsamic vinegar

1 garlic clove, crushed

1.Preheat flat plate or grill plate on setting

7. Place mushrooms in a bowl. Drizzle with oil. Season with salt and freshly ground black pepper and toss to combine. Cook the mushrooms for 3-4 minutes each side or until browned and tender. Transfer to a large glass bowl.

2.Cook prosciutto for 1-2 minutes each side or until browned and crispy. Transfer to a plate. Coarsely chop. Add to bowl with mushrooms.

3.Add remaining ingredients to mushrooms and toss to combine. Serve.

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Contents ReversaGrillTM Contents Sunbeam’s Safety Precautions Features of your ReversaGrillTM Removable metal drip tray Safety interlockCleaning spatula Cool touch handlesBefore using your ReversaGrill UsingHeadingyour ReversaGrillTMHintseadingfor Best Results Care and Cleaning Chicken Grilling GuideGrilling Guide BLTs RecipesBeef Burgers 400g beef mince Small red onion, gratedSweet Chilli Chicken Burger with Lemon Mayonnaise Steak SandwichCorn Fritters Club Sandwich with PancettaGrilled Haloumi and Asparagus Salad Turkish GozlemeMushroom and Prosciutto Salad Grilled Vegetable SaladThyme Chicken & Mushroom Crepes Thai Beef SaladPrawns with Chilli and Coriander Lime wedges, to serveBalsamic and Rosemary Lamb Pepper Steak with Mushrooms Beef FajitasOregano and Lemon Chicken Tablespoons olive oil ¹/³ cup lemon juicePesto Chicken Skewers Souvlaki Lamb Cutlets Pork with Thyme and MustardLime aioli, to serve Fish Fillets with lemon and herbsGrilled Salmon with Lime Aioli Tablespoons olive oil ¼ cup lime juiceCup milk 40g butter, melted Buttermilk PikeletsRicotta Pancakes Cup self-raising flour Teaspoon baking powder pinch saltNew Zealand AustraliaNeed help with your appliance?
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