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• French Toast is simple to prepare on the Griddle. Use your favourite
recipe using egg and milk mixture to soak bread, then cook on
Griddle preheated to Medium heat.
• If preparing a complete breakfast using the Griddle for a crowd,
cook meats first and keep them warm in a Low (200°F/ 93°C) oven
after draining. Then cook hash browns, pancakes or French toast;
keep warm in low oven on a rack placed over a baking sheet. Lastly,
prepare and cook eggs.
• To prepare bacon, place the bacon strips on the cold Griddle.
Heat to Medium-High, and cook until desired crispiness is reached,
turning once or twice while cooking.
• Simplify chopping and blending tasks while preparing the following
recipes, by using a Cuisinart
®
Food Processor, Chopper/Grinder
or Blender.
RECIPES FOR THE GRILL:
Grilled Vegetable Salad
Makes about 8 cups (1.9L)
1/2 cup (125ml) extra virgin olive oil
1 tablespoon (15ml) herbs de Provence or Italian herbs
1 clove garlic, peeled and finely chopped
1 pound (454g) small eggplant, rinsed
1 teaspoon (5ml) kosher salt, divided
12 ounces (375g) red and/or yellow bell peppers, rinsed
12 ounces (375g) yellow or sweet onions, peeled
12 ounces (375g) small zucchini, rinsed
12 ounces (375g) yellow squash or yellow summer squash, rinsed
8 ounces (250g) Portobello mushrooms
2-3 tablespoons (30
-
45ml) white balsamic vinegar or rice vinegar
1/2 cup (125ml) imported or domestic pitted olives, halved
1/4 cup (50ml) chopped Italian parsley
1/4 cup (50ml) slivered/chopped oil-packed (drained)
sun-dried tomatoes
1/4 cup (50ml) capers, rinsed and drained
1/2 teaspoon (2ml) freshly ground pepper
1/4 cup (50ml) toasted pine nuts (optional)
Combine the olive oil, herbs and garlic in a small bowl. Let stand while
preparing the vegetables.
Cut the eggplant in 1/2-inch (1.25cm) slices, sprinkle with 1/2 teaspoon (2ml)
salt and place in a colander to drain. Cut the red/yellow peppers into flat slabs.
Cut the onions into 1/2-inch (1.25cm) thick slices; slide a toothpick or short
wooden skewer into the slice horizontally (this will help to hold it together while
grilling). Cut the zucchini and yellow squash into 1/2-inch (1.25cm) thick slices.
Cut the Portobello mushrooms into 1/2-inch (1.25cm) thick slices.
Preheat the Grill side to High.
Rinse and dry the eggplant slices. Brush all vegetables lightly with the
seasoned olive oil mix – there will be oil mixture left over.
Grill the vegetables on both sides until tender and nicely marked:
Eggplant – about 6-8 minutes per side; peppers – about 8-10 minutes per side;
onions – about 5-7 minutes per side; squashes – about 6-8 minutes per side;
and Portobellos – about 4-5 minutes per side. As the vegetables are done, let
cool slightly on a prep board. When cool enough to handle (but still warm), cut
into 1-inch (2.5cm) pieces and transfer to a large bowl. When all vegetables
have been grilled and cut, toss gently to combine. Add the vinegar (to taste),
olives, parsley, sun-dried tomatoes, and capers; toss gently to combine.
Season with remaining 1/2 teaspoon (2ml) salt and pepper; toss gently to
combine. Cover and refrigerate until ready to serve. Just before serving,
sprinkle with toasted pine nuts if desired.
Nutritional information per serving:
Calories 141 (59% from fat) • carb. 12g • pro. 3g • fat 10g • sat. fat 1g
• chol. 0mg • sod. 538mg • calc. 43mg • fiber 3g
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