Dash DFLG001GY Instruction Manual & Recipe Manual page 14

Grilled Mixed Vegetables
Yield: 2 servings
INGREDIENTS
½ eggplant, horizontally sliced ½" thick
1 medium onion, horizontally
sliced ½" thick
1 medium yellow bell pepper, sliced
½" thick
3-4 cremini mushrooms, sliced ¼" thick
DIRECTIONS
In a mixing bowl, combine olive oil, garlic, salt, pepper, and balsamic vinegar.
Brush eggplant, onion, and bell pepper with mixture and grill in Flavor Grill. Then brush
remaining vegetables with mixture and grill until crisp tender. Season with salt and serve.
Mushroom and Pesto Flatbread
Yield: 8 servings
INGREDIENTS
1 lb pizza dough
(homemade or purchased)
8 cremini mushrooms,
sliced
DIRECTIONS
Let dough rise at room temperature for about 30 minutes. In a bowl, combine the
cheeses and set aside. Pour a teaspoon of olive oil in a pan and sauté mushrooms
until soft. Remove from pan and set aside. Repeat with spinach until just slightly wilted.
Cut dough into 8 pieces. On a slightly floured surface, roll one section out into a
rectangular shape about 1/4" thick. Brush both Cooking Surfaces of Flavor Grill with
olive oil and cook dough about 5 minutes, flipping halfway through.
Open the Flavor Grill and carefully top flatbread with about 2 tablespoons of pesto,
mushroom slices, spinach, and 1/4 cup cheese. If you can close the Cover without
touching the top of the flatbread, do so until cheese is melted. If not, hold the Cover over
the flatbread until the cheese melts. Repeat with each dough round. Enjoy!
14 ∙ recipes
1 carrot, peeled and sliced ¼" thick
½ cup olive oil
2 cloves garlic, minced
salt and pepper, to taste
¼ cup balsamic vinegar, optional
2 cups baby spinach
1 cup basil pesto
1 cup mozzarella cheese,
shredded
1 cup Parmesan cheese,
shredded
a little olive oil