Cuisinart TOB-195 Series manual Roasted Asparagus, Roasted Stuffed Peppers

Serves 4

1fennel bulb (about 10 ounces)

1teaspoon olive oil

1pinch kosher salt

1½ pounds fresh salmon, preferably wild, skin removed (one whole piece or cut into individual fillets)

1teaspoon olive oil ¼ teaspoon kosher salt

¼ teaspoon freshly ground pepper

Preheat Cuisinart® Exact Heat™ Convection Toaster Oven Broiler to 425°F on Bake or Convection Bake setting with a rack in position A.. Line the baking tray with parchment paper..

Slice the fennel bulb into ¼-inch lengthwise strips.. Toss fennel with olive oil and salt in a mixing bowl.. Place fennel in prepared baking pan and place in oven.. Roast for 10 to 15 minutes, flipping it once halfway through roasting time..

While fennel is roasting, rub the olive oil, salt and pepper all over the flesh of the salmon.. Once fennel has roasted, remove, and place salmon on top of fennel..

Switch rack to position B and return salmon to the oven.. Roast for an additional 18 to 20 minutes until desired doneness has been reached..

Serve immediately..

Nutritional information per serving:

Calories 223 (61% from fat) • carb. 16g • pro. 7g • fat 16g

•sat. fat 10g • chol. 56mg • sod. 231mg • calc. 190mg

•fiber 2g

Roasted Asparagus

Asparagus is delicious roasted, and is so simple to prepare..

Makes 4 servings

1bunch asparagus

1teaspoon olive oil ¼ teaspoon kosher salt

¼ teaspoon crushed black pepper

Preheat Cuisinart® Exact Heat™ Convection Toaster Oven Broiler to 425°F on the Bake or Convection 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

5 medium-large red bell peppers, divided

1 small 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™ Convection Toaster Oven Broiler baking tray 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

17