1
¼
teaspoon kosher salt
¼
teaspoon crushed black pepper
Preheat Cuisinart
®
Exact Heat™ Toaster
Oven Broiler to 425°F on the bake setting
with rack in position B .
Wash and dry asparagus thoroughly . Trim the
rough ends off .
Place asparagus in a mixing bowl and toss
with the teaspoon of olive oil, salt and
pepper .
Arrange asparagus in a single layer in the
baking pan and bake on the rack B position
10 to 15 minutes, until the asparagus is
tender .
Serve immediately .
Nutritional information per serving:
Calories 36 (28% from fat) • carb. 5g • pro. 3g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 86mg • calc. 24mg
• fiber 2g
Roasted Stuffed Peppers
Makes 4 servings
5
medium-large red bell peppers,
divided
1
small eggplant, peeled and cut into
½" dice
1
cup grape tomatoes
4
cloves garlic
1
teaspoon fine sea salt, or table salt
½
teaspoon freshly ground black
pepper
2
tablespoons extra virgin olive oil
2
cups couscous, cooked
1½
teaspoons dried basil
2
tablespoons chopped fresh parsley
1½
cups crumbled feta, divided
Line the Cuisinart
®
Exact Heat
™
Toaster
Oven Broiler baking pan with foil .
Cut one of the peppers into 1-inch strips .
Toss pepper strips, eggplant, tomatoes, and
garlic in a mixing bowl with salt, pepper, and
olive oil . Arrange vegetables in one layer in
the prepared baking pan . Place in oven on a
rack in position A and turn on the Broil
function to roast vegetables for about 40
minutes, tossing a few times, or until
vegetables are soft and the skin on the
peppers begins to peel off . Remove from
oven and reserve in a medium sized bowl .
While the vegetables are roasting, cut the
tops off of the remaining peppers, and clean
out the seeds . Trim the bottom of the
peppers if necessary, so that each one
stands evenly on a plate . Place peppers
lying down in the baking pan . Once roasted
vegetables are finished, broil peppers in
toaster oven for about 10 to 15 minutes, until
slightly blackened but not too soft .
While the peppers are roasting, toss the
reserved vegetables with the basil, parsley,
couscous, and 1 cup of feta .
Remove peppers from oven and evenly
divide the couscous/vegetable mixture
among the peppers . Top each stuffed pepper
with 2 tablespoons of feta . Return to oven
and broil for 10 minutes, or until feta has
browned slightly .
Serve immediately .
Nutritional information per serving:
Calories 432 (52% from fat) • carb. 36g • pro. 17g • fat 25g
• sat. fat 14g • chol. 76mg • sod. 1548mg • calc. 459mg
• fiber 5g
Roasted Root Vegetables
These vegetables are easy to prepare and
complement many meat dishes .
Makes 4 servings
2
tablespoons olive oil
½
pound small red potatoes*
½
cup peeled baby carrots
1
medium red onion, peeled, cut into
1-inch pieces
1
large yam, peeled, cut into ½-inch
pieces
1
teaspoon dried rosemary
¼
teaspoon coarsely ground black
pepper
¼
teaspoon kosher salt
Place rack in the Cuisinart
®
Exact Heat
™
Toaster Oven Broiler in position A and
preheat oven to 450ºF on the Bake setting .
