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5
Vegetable Napoleon
These Napoleons make a beautiful presentation and will be sure to
impress any crowd.
Makes 4 servings
½ medium eggplant, cut into eight
1
/3-inch rounds
½ medium zucchini, sliced into four
1
/3-inch slices (sliced on the bias)
½ medium-large onion, cut into
1
/3-inch rounds
4 medium baby portobello mushrooms, sliced into ½-inch pieces
1 large tomato, cut into four
1
/3-inch rounds
3 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 large basil leaves
2 ounces soft goat cheese
Preheat the Cuisinart
®
Griddler
™
Jr. in the open position to high.
Add the vegetables to a large bowl; toss with the olive oil, salt and pepper.
Arrange the eggplant, zucchini and onions evenly spaced on both sides of the preheated
Griddler
™
Jr. Grill 2 to 4 minutes per side. Add the mushrooms; grill about 1 minute per side.
Reserve vegetables on a platter. Reduce the heat to low. Add the tomatoes; grill 30 seconds per
side.
On either a platter or four individual plates, build the Napoleons in the following order: eggplant,
onion, basil, goat cheese, tomato, mushroom, zucchini, finishing with another eggplant round.
Nutritional information per serving:
Calories 160 (72% from fat) • carb. 7g • pro. 4g • fat 13g • sat. fat 4g • chol. 5mg • sod. 350mg
• calc. 35mg • fiber 3g
Grilled Vegetable, Pear and Roquefort Salad
Makes 4 servings
½ medium eggplant, cut into ¼-inch slices
½ medium yellow squash, cut into ¼-inch slices
½ medium zucchini, cut into ¼-inch slices
½ medium red bell pepper, cut into ¼-inch slices
2 teaspoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 firm, ripe pear, peeled, cored and cut into ½-inch wedges
1½-2 ounces Roquefort
Preheat the Cuisinart
®
Griddler
™
Jr. in the open position to high.
Add the vegetables to a large bowl; toss with the olive oil, salt and pepper.