6
Grilled Vegetable Salad
A salad composed of Grilled vegetables makes
a beautiful and simple first course.
Makes two 1-cup servings
½
medium to large red pepper, approximately 4 ounces,
cut into ¼-inch slices widthwise
½
small zucchini, approximately 3 ounces, ends trimmed,
halved widthwise and cut into ¼-inch slices lengthwise
4
ounces trimmed asparagus
¼
small eggplant, approximately 3 ounces, ends trimmed,
cut into ¼-inch rounds
1
green onion, cut into 1-inch pieces
1
garlic clove, crushed
1
tablespoon plus 1 teaspoon extra virgin olive oil, divided
½
teaspoon kosher salt, divided
¼
teaspoon freshly ground black pepper, divided
3
leaves basil, sliced thinly
½
teaspoon fresh lemon juice or balsamic vinegar
1 . Preheat Cuisinart
®
Compact Grill Centro, fitted with the Grill plate,
to Medium .
2 . While Grill is heating, place all vegetables in a large mixing bowl .
Toss with garlic, 1 tablespoon extra-virgin olive oil, ½ teaspoon of
kosher salt and ¼ teaspoon of black pepper .
3 . Once preheated (about 10 minutes), put vegetables onto Grill in a
single layer . Grill vegetables until tender, approximately 4 to 5
minutes per side . Vegetables should be cooked in at least 2
batches .
4 . Once all vegetables are Grilled, put back in mixing bowl and toss
with remaining teaspoon of olive oil, salt and pepper, basil, and
lemon juice or vinegar .
5 . Taste and adjust seasoning accordingly . Serve immediately, warm
or at room temperature .
Nutritional information per 1-cup serving:
Calories 126 (62% from fat) • carb. 10g • pro. 3g • fat 10g • sat. fat 1g
• chol. 0mg • sod. 541mg • calc. 37mg • fiber 5g
Prosciutto-Wrapped Asparagus
A quick hors d’oeuvre that is sure to impress. If you are expecting a
larger crowd, simply double the recipe.
Makes about 4 servings
12
spears trimmed asparagus (about 6 ounces)
1
teaspoon extra virgin olive oil
pinch freshly ground black pepper
¼
teaspoon fresh lemon juice
2 to 3 tablespoons coarsely grated or shredded Parmesan
2 to 3 ounces thinly sliced prosciutto
1 . Preheat the Cuisinart
®
Compact Grill Centro, fitted with the Grill
plate, to Medium .
2 . While the Grill is preheating (about 10 minutes), toss the asparagus
with the olive oil, pepper and lemon juice . Top each asparagus
spear with about a pinch of Parmesan, and then wrap each with
half a piece of the prosciutto .
3 . Grill for about 2 to 3 minutes per side, turning 3 to 4 times until
prosciutto is crisped .
4 . Serve immediately .
Nutritional information per serving:
Calories 63 (50% from fat) • carb. 2g • pro. 6g • fat 4g • sat. fat 1g
• chol. 10mg • sod. 434mg • calc. 46mg • fiber 1g
