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Grilled Vegetable Salad
A salad composed of grilled vegetables makes a beautiful and
simple first course.
Makes four to five 1-cup servings
1 medium red pepper, approximately 6 ounces,
cut into ¼-inch slices widthwise
1 small zucchini, approximately 6 ounces, ends trimmed,
halved widthwise and cut into ¼-inch slices lengthwise
½ bunch asparagus, approximately 8 ounces, ends peeled
½ small eggplant, approximately 3 ounces, ends trimmed,
cut into ¼-inch rounds
1 small fennel bulb, approximately 4 ounces,
cut into ¼-inch slices
2 green onions, cut into 1-inch pieces
3 garlic cloves, crushed
2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
6 leaves basil, sliced thinly
1 teaspoon fresh lemon juice or balsamic vinegar
1. Preheat Cuisinart
®
Griddler
®
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 extra-virgin olive oil, ½ teaspoon of
kosher salt and ¼ teaspoon 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 of salt,
¼ teaspoon 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
Panzanella Salad
This salad is especially delicious when tomatoes are ripe – the grilled
bread is able to soak up all the tomato juices with the dressing.
Makes about twelve 1-cup servings
6 cups 1-inch bread cubes, approximately 1-pound baguette
2 tablespoons olive oil
1 medium red bell pepper (approximately 6 ounces), cut into
¼-inch slices
1 red onion, cut into ¼-inch slices
3 large, ripe tomatoes, diced, or 3 cups grape tomatoes
1 medium cucumber, peeled, deseeded and cut into
¼-inch half moon slices
1 small shallot
½ teaspoon Dijon-style mustard
3 tablespoons red wine vinegar
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup extra virgin olive oil
6 to 8 basil leaves, thinly sliced (chiffonade)
1. Preheat the Cuisinart
®
Griddler
®
Grill Centro, fitted with the grill
plate, to Medium.
2. Toss bread cubes with 2 tablespoons of olive oil. Once grill has
preheated for 10 minutes, spread oiled bread cubes evenly along
the grill surface. Grill on all sides until croutons are golden all over
and completely dried out, approximately 10 to 15 minutes.
3. While bread is grilling, toss pepper and onion slices together in the
mixing bowl used for the croutons. When croutons have finished