Sunbeam HG3300 manual Grilled Vegetable Salad, Mushroom and Prosciutto Salad

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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