Cuisinart Grill & Griddle manual Recipes for the Grill, Grilled Vegetable Salad

•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

12ounces red and/or yellow bell peppers, rinsed

12ounces yellow or sweet onions, peeled

12ounces small zucchini, rinsed

12ounces yellow squash or yellow summer squash, rinsed

8ounces 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 prepar- ing 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 zucchi- ni 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

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