1
parsley
1½
cups (375 ml) crumbled feta,
divided
Line the Cuisinart
®
Exact Heat
™
Convection
Toaster Oven Broiler baking tray with foil .
Cut one of the peppers into 1-inch (2 .5 cm)
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 (250 ml) of feta .
Remove peppers from oven and evenly
divide the couscous/vegetable mixture
among the peppers . Top each stuffed pepper
with 2 tablespoons (30 ml) 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 (30 ml) olive oil
½
pound (250 g) small red potatoes*
½
cup (125 ml) peeled baby carrots
1
medium red onion, peeled, cut into
1-inch (2.5 cm) pieces
1
large yam, peeled, cut into ½-inch
(1.25 cm) pieces
1
teaspoon (5 ml) dried rosemary
¼
teaspoon (1 ml) coarsely ground
black pepper
¼
teaspoon (1 ml) kosher salt
Place rack in the Cuisinart
®
Exact Heat
™
Convection Toaster Oven Broiler in position
A and preheat oven to 450ºF (230˚C) on the
Bake or Convection Bake setting . Add oil to
an 11 x 7-inch (28 x 18 cm) baking pan and
add red potatoes, carrots and onion . Toss
gently to coat evenly with oil . Place in oven
and bake for 10 minutes, stirring occasionally .
Add yam pieces and bake, stirring
occasionally, until vegetables are golden
brown and soft but not mushy, about 25
more minutes . Sprinkle with rosemary,
pepper and salt; toss to coat .
*Select small potatoes that are about 1 inch
(2 .5 cm) in diameter . If not available, cut
large potatoes into 1-inch (2 .5 cm) pieces .
Nutritional information per serving:
Calories 147 (43% from fat) • carb. 19g • pro. 2g • fat 7g
• sat. fat 1g • chol. 0mg • sod. 135mg
• calc. 33mg • fiber 6g
Baked Potatoes
The Cuisinart
®
Exact Heat
™
Convection
Toaster Oven Broiler makes perfect baked
potatoes with a fluffy interior and a crisp,
papery skin .
Makes 4 servings
4
Idaho potatoes
(6 ounces each (170 g))
Place rack in the Cuisinart
®
Exact Heat
™
Convection Toaster Oven Broiler in position
A and preheat oven to 400ºF (200˚C) on
Bake or Convection Bake setting .
Meanwhile, wash and dry potatoes . Cut
several small slits in the top of each potato .
Place directly on rack in preheated oven and
bake until soft and easily pierced with a
sharp knife, about 45 to 60 minutes . Remove
from oven . To serve, pinch open the top, fluff
the interior with a fork and serve topped with
butter or margarine and sour cream, if
desired .
Variation
: Substitute sweet potatoes
or yams for Idaho potatoes .
Nutritional information per serving:
Calories 192 (0% from fat) • carb. 44g • pro. 4g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 13mg
