Cuisinart TOB-155 manual Roasted Stuffed Peppers, Roasted Root Vegetables

¼teaspoon kosher salt

¼teaspoon crushed black pepper

Preheat Cuisinart® Exact Heat™ Toaster Oven Broiler to 425°F on the bake setting with rack in position B..

Wash and dry asparagus thoroughly.. Trim the rough ends off..

Place asparagus in a mixing bowl and toss with the teaspoon of olive oil, salt and pepper..

Arrange asparagus in a single layer in the baking pan and bake on the rack B position 10 to 15 minutes, until the asparagus is tender..

Serve immediately..

Nutritional information per serving:

Calories 36 (28% from fat) • carb. 5g • pro. 3g • fat 1g

•sat. fat 0g • chol. 0mg • sod. 86mg • calc. 24mg

•fiber 2g

Roasted Stuffed Peppers

Makes 4 servings

5medium-large red bell peppers, divided

1small eggplant, peeled and cut into ½" dice

1cup grape tomatoes

4cloves garlic

1teaspoon fine sea salt, or table salt ½ teaspoon freshly ground black

pepper

2tablespoons extra virgin olive oil

2cups couscous, cooked 1½ teaspoons dried basil

2tablespoons chopped fresh parsley 1½ cups crumbled feta, divided

Line the Cuisinart® Exact Heat™ Toaster Oven Broiler baking pan with foil..

Cut one of the peppers into 1-inch 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..

While the peppers are roasting, toss the reserved vegetables with the basil, parsley, couscous, and 1 cup of feta..

Remove peppers from oven and evenly divide the couscous/vegetable mixture among the peppers.. Top each stuffed pepper with 2 tablespoons 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 olive oil

½pound small red potatoes*

½cup peeled baby carrots

1 medium red onion, peeled, cut into

1-inch pieces

1 large yam, peeled, cut into ½-inch pieces

1 teaspoon dried rosemary

¼teaspoon coarsely ground black pepper

¼teaspoon kosher salt

Place rack in the Cuisinart® Exact Heat™ Toaster Oven Broiler in position A and preheat oven to 450ºF on the Bake setting..

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