Cuisinart Grill & Griddle Instruction And Recipe Booklet page 7

• French Toast is simple to prepare on the Griddle. Use your favorite
recipe using egg and milk mixture to soak bread, then cook on
Griddle preheated to Medium heat.
• If preparing a complete breakfast using the Griddle for a crowd,
cook meats first and keep them warm in a Low (200°F) oven after
draining. Then cook hash browns, pancakes or French toast; keep
warm in low oven on a rack placed over a baking sheet. Lastly,
prepare and cook eggs.
• To prepare bacon, place the bacon strips on the cold Griddle.
Heat to Medium-High, and cook until desired crispiness is reached,
turning once or twice while cooking.
• Simplify chopping and blending tasks while preparing the following
recipes, by using a Cuisinart
or Blender.
RECIPES FOR THE GRILL:
Grilled Vegetable Salad
Makes about 8 cups
1/2 cup extra virgin olive oil
1 tablespoon herbs de Provence or Italian herbs
1 clove garlic, peeled and finely chopped
1 pound small eggplant, rinsed
1 teaspoon kosher salt, divided
12 ounces red and/or yellow bell peppers, rinsed
12 ounces yellow or sweet onions, peeled
12 ounces small zucchini, rinsed
12 ounces yellow squash or yellow summer squash, rinsed
8 ounces Portobello mushrooms
2-3 tablespoons white balsamic vinegar or rice vinegar
1/2 cup imported or domestic pitted olives, halved
® Food Processor, Chopper/Grinder
1/4 cup chopped Italian parsley
1/4 cup slivered/chopped oil-packed (drained)
sun-dried tomatoes
1/4 cup capers, rinsed and drained
1/2 teaspoon freshly ground pepper
1/4 cup toasted pine nuts (optional)
Combine the olive oil, herbs and garlic in a small bowl. Let stand while prepar-
ing the vegetables.
Cut the eggplant in 1/2-inch slices, sprinkle with 1/2 teaspoon salt and place in
a colander to drain. Cut the red/yellow peppers into flat slabs. Cut the onions
into 1/2-inch thick slices; slide a toothpick or short wooden skewer into the
slice horizontally (this will help to hold it together while grilling). Cut the zucchi-
ni and yellow squash into 1/2-inch thick slices. Cut the Portobello mushrooms
into 1/2-inch thick slices.
Preheat the Grill side to High.
Rinse and dry the eggplant slices. Brush all vegetables lightly with the
seasoned olive oil mix – there will be oil mixture left over.
Grill the vegetables on both sides until tender and nicely marked:
Eggplant – about 6-8 minutes per side; peppers – about 8-10 minutes per side;
onions – about 5-7 minutes per side; squashes – about 6-8 minutes per side;
and Portobellos – about 4-5 minutes per side. As the vegetables are done, let
cool slightly on a prep board. When cool enough to handle (but still warm), cut
into 1-inch pieces and transfer to a large bowl. When all vegetables have been
grilled and cut, toss gently to combine. Add the vinegar (to taste), olives,
parsley, sun-dried tomatoes, and capers; toss gently to combine. Season with
remaining 1/2 teaspoon salt and pepper; toss gently to combine. Cover and
refrigerate until ready to serve. Just before serving, sprinkle with toasted pine
nuts if desired.
Nutritional information per serving:
Calories 141 (59% from fat) • carb. 12g • pro. 3g • fat 10g • sat. fat 1g
• chol. 0mg • sod. 538mg • calc. 43mg • fiber 3g
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