Grilled Vegetable, Pear And Roquefort Salad; Easy Quesadillas For Two - Cuisinart COMPACT GR-35 Instruction Booklet

Grilled Vegetable,
Pear & Roquefort Salad
This colorful salad provides a big impact when
it comes to flavor .
Griddler Compact position: Flat
®
Plate side: Grill
Makes 2 servings
6 eggplant slices, cut into ¼-inch
rounds
6 yellow squash slices, cut into ¼-inch
rounds
6 zucchini slices, cut into ¼-inch
rounds
8 red bell pepper slices, cut ¼ inch
thick
2 teaspoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
1 firm, ripe pear, peeled, cored
and cut into ½-inch wedges
1½ to 2 ounces Roquefort
extra virgin olive oil for drizzling
1 . Insert plates on grill side . Preheat the
Cuisinart Griddler
®
2 . Put all of the vegetables into a large bowl;
toss with the olive oil, salt and pepper .
3 . Once preheated, arrange ½ of the vegetables
evenly spaced on both sides of the preheated
grill . Grill 2 minutes per side . Reserve on a
platter; cover with foil to keep warm . Repeat
with the remaining vegetables .
4 . Grill pears, about 10 minutes per side, until
just tender .
5 . Add pears to vegetable platter; top with
Roquefort and drizzle with extra virgin
olive oil . Serve immediately or at room
temperature .
Nutritional information per serving:
Calories 110 ( 44% from fat) • carb. 13g • pro. 4g
• fat 6g • sat. fat 3g • chol. 10mg • sod. 490mg
• calc. 88mg • fiber 4g
Compact to High .
®

Easy Quesadillas for Two

We cannot think of a simpler yet more
satisfying snack .
Griddler Compact position: Flat and Closed
®
Plate side: Grill
Makes 2 servings
1 medium red or yellow bell pepper
(about 4 ounces), thinly sliced
lengthwise
1 small jalapeño, seeded and thinly
sliced lengthwise
1 small red onion, (about 4 ounces),
thinly sliced
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 teaspoon chili powder
2 tablespoons olive oil
2 large flour tortillas
3 ounces Monterey Jack, shredded
1 . Insert plates on grill side . With the unit closed,
preheat the Cuisinart
High .
2 . Put the pepper, jalapeño and onion into a mixing
bowl and toss with the salt and pepper, chili
powder and olive oil .
3 . Once grill has preheated, grill vegetables, turning
every 2 minutes until soft and slightly golden .
Remove and reserve .
4 . Place both tortillas on a flat work surface . Divide
the grilled vegetables and distribute evenly
on bottom half of the tortillas . Layer shredded
cheese on top, leaving a ½-inch border around
the edge of the tortilla to prevent any cheese
from melting out . Fold empty portion of tortilla
over the filling .
5 . Carefully close grill and turn heat down between
Medium and High . Place 1 quesadilla on bottom
half of grill and close top . Grill closed for about 2
to 3 minutes, until golden grill marks are visible
and cheese is melted . Repeat with remaining
quesadilla .
6 . Serve immediately . Quesadillas may also be cut
into wedges for serving .
Nutritional information per serving:
Calories 443 (60% from fat) • carb. 31g • pro. 13g
• fat 30g • sat. fat 10g • chol. 38mg • sod. 1264mg
• calc. 381mg • fiber 2g
7
Griddler Compact to
® ®