13
Grilled Vegetable Salad
A salad composed of grilled vegetables makes a beautiful and
simple first course.
Makes four to five 1-cup (250 ml) servings
1
medium red pepper, approximately 6 ounces (170 g),
cut into ¼-inch (7 mm) slices widthwise
1
small zucchini, approximately 6 ounces (170 g), ends
trimmed, halved widthwise and cut into ¼-inch (7 mm) slices
lengthwise
½
bunch asparagus, approximately 8 ounces (230 g) ,
ends peeled
½
small eggplant, approximately 3 ounces (85 g), ends
trimmed, cut into ¼-inch (7 mm) rounds
1
small fennel bulb, approximately 4 ounces (115 g),
cut into ¼-inch (7 mm) slices
2
green onions, cut into 1-inch (2.5 cm) pieces
3
garlic cloves, crushed
2
tablespoons (30 ml) plus 1 teaspoon extra virgin olive
oil, divided
1
teaspoon (5 ml) kosher salt, divided
½
teaspoon (2 ml) freshly ground black pepper, divided
6
leaves basil, sliced thinly
1
teaspoon (5 ml) fresh lemon juice or balsamic vinegar
1. Preheat Cuisinart
TM
Griddler
TM
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, 2 tablespoons (30 ml) extra-virgin olive oil, ½
teaspoon (2 ml) of kosher salt and ¼ teaspoon (1 ml) 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, ¼ teaspoon (1 ml) of salt,
¼ teaspoon (1 ml) of 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 (based on five servings):
Calories 99 (56% from fat) • carb. 10g • pro. 3g • fat 7g • sat. fat 1g
• chol. 0mg • sod. 456mg • calc. 50mg • fiber 4g
Shrimp and Vegetable Quesadillas
Makes 4 quesadillas
1
pound (500 g) large shrimp, deveined and shelled, rinsed well
¼
cup (50 ml) cilantro, roughly chopped
1
jalapeño pepper, deseeded and sliced
1
garlic clove, crushed
¼
teaspoon (1 ml) freshly ground black pepper
2
teaspoons (10 ml) fresh lime juice
1½
tablespoons (25 ml) olive oil
1
large bell pepper, cut into ¼-inch (7 mm) slices
1
jalapeno pepper, deseeded and thinly sliced
1
medium red onion, about 6 ounces (170 g), thinly sliced
¾
teaspoon (3.75 ml) kosher salt, divided
1
tablespoon (15 ml) olive oil
8
small flour or corn tortillas
2
teaspoons (10 ml) vegetable oil
6
ounces (170 g) Queso Fresco, shredded
1. Toss the first seven ingredients together in a medium-large mixing
bowl. Cover and refrigerate for about 30 minutes.
2. In a separate mixing bowl, combine the peppers, onion, ½
teaspoon (2 ml) salt and olive oil. Reserve.
3. Ten minutes before shrimp have finished marinating, preheat the
Cuisinart
TM
Griddler
TM
Grill Centro, fitted with the grill plate, to High.
