15
3. While the peaches are grilling, put the
arugula and cheese in a large mixing bowl.
Toss with the olive oil, salt and pepper.
Transfer to the center of a large, round
platter. Arrange the peaches with prosciutto
on top. Drizzle with balsamic glaze.
* If available, burrata makes a great substitute.
Instead of tossing it with arugula, oil, salt and
pepper, arrange it on top with the peaches
and prosciutto.
Nutritional information per serving (based on 2
servings): Calories 389 (52% from fat) • carb. 24g
pro. 22g • fat 22g • sat. fat 8g • chol. 435mg
sod. 861mg • calc. 158mg • fiber 4g
Grilled Vegetable Salad
This grilled salad makes a beautiful
presentation, perfect for entertaining.
Plate Side:
Grill
Griddler
®
Cooking Position:
Closed
Makes about 8 cups
1
medium red pepper (about 6
ounces), cut into strips 1 to 1½
inches wide
1
medium yellow pepper (about 6
ounces), cut into strips 1 to 1½
inches wide
1
medium zucchini (about 6.5 ounces),
sliced horizontally into ¼-inch thick
slices
1
small eggplant (about 10 ounces),
sliced horizontally into ¼-inch thick
slices
1
medium red onion (about 10
ounces), cut into wedges,
keeping root intact
1
bunch asparagus (about 8 ounces),
hard ends trimmed and discarded
1
tablespoon fresh lemon juice
¼
cup extra virgin olive oil
2 to 3 ounces ricotta salata, crumbled
½
cup pitted Kalamata olives,
roughly chopped
½
cup fresh basil leaves
1. Turn on Cuisinart
®
Smoke-less Contact
Griddler
®
. Select Grill/Griddle and set to
425˚F.
2. Grill all veggies in batches in the closed
position. They are done once charred with
grill marks and soft. The peppers take about
8 minutes, zucchini 5 minutes, eggplant
6 to 8 minutes, red onion 5 minutes and
asparagus 3 to 4 minutes. Once grilled,
toss all the vegetables together with the
lemon juice, olive oil, cheese, olives and
basil leaves.
3. Serve immediately.
Nutritional information per serving (based on 8
servings): Calories 147 (65% from fat) • carb. 11g
pro. 3g • fat 11g • sat. fat 2g • chol. 6mg
sod. 312mg • calc. 60mg • fiber 3g
Black Bean Veggie Burger
Packed with protein and studded with colorful,
vitamin-rich veggies, this burger will be a hit
among meat and non-meat eaters alike.
A Cuisinart
®
Food Processor will make
the prep quick, but it can easily be prepared
by hand.
Plate Side:
Griddle
Griddler
®
Cooking Position:
Open and flat
Makes 6 burgers
1
tablespoon olive oil, plus more to
brush plates
2
garlic cloves, finely chopped
¼
medium to large onion,
finely chopped
½
teaspoon kosher salt, divided
Pinch freshly ground
black pepper
1
can (15 ounces) black beans,
drained and rinsed
½
chipotle pepper in adobo, chopped,
plus 1 teaspoon adobo sauce
½
cup water, divided (this is approxi-
mate, you may not need the entire
amount)
1
cup cooked quinoa
½
cup diced carrot
½
cup diced zucchini
¼
cup chopped fresh cilantro
6
hamburger buns
1
avocado, sliced
1. Put the oil in a medium sauté pan set
over medium heat. Once hot, add the garlic,
onion and ¼ teaspoon of salt and pepper.
Sauté until softened and fragrant, about 5
minutes. Add the black beans, chipotle
and sauce, and enough water to keep
the pan from being dry. Cook until beans
are soft enough where they can be easily
mashed, about 10 minutes, adding
additional water as needed to prevent the
pan from going dry.
2. Once beans are soft, add the remaining salt,
quinoa, carrot and zucchini. Add additional
water, about 2 to 3 tablespoons, stir, partially
cover and reduce heat to medium-low
