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When Griddler Express™ is hot, arrange half the
green beans on the bottom grill plate. Close and
grill for 4 to 5 minutes. Using a pair of heatproof
tongs for nonstick cookware, remove the green
beans and transfer to a bowl. Sprinkle with half
the salt. Grill remaining green beans and add to
the bowl. Sprinkle with the remaining salt,
lemon juice, basil and pepper; toss to coat.
Arrange green beans in a shallow serving bowl
and sprinkle with crumbled feta cheese.
Nutritional information per serving:
Calories 61 (34% from fat) • carb. 9g • pro. 3g
• fat 3g • sat. fat 1g • chol. 3mg • sod. 130mg
• calc. 64mg • fiber 4g
Grilled White & Sweet
Potato Salad with Lemon
Dill Dressing
Makes 4 servings
12 ounces sliced sweet potato*,
1
/
8
–
1
/
4
-inch thick
12 ounces sliced white potato*,
1
/8–
1
/4-inch thick
5 tablespoons extra virgin olive oil,
divided
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
1
1
/
2
teaspoons dry dill weed
(or 1 tablespoon fresh)
1 teaspoon Dijon-style mustard
3
/
4
teaspoon kosher salt, divided
1
/2
cup thinly sliced celery
1
/4 cup chopped red onion
In separate bowls, toss each type of sliced
potato with 1 tablespoon extra virgin olive oil.
Preheat the Cuisinart
®
Griddler Express™ on
Medium setting.
Place the lemon juice, chopped shallot, dill weed,
m u s t a r d, and
1
/
4
teaspoon of the salt in a medium
bowl. Stir with a whisk. While whisking, add the
remaining 3 tablespoons of olive oil in a steady
s t ream and whisk until the mixture is an emul-
s i o n . Reserve.
When Griddler Express
™
is hot, arrange one
type of the potato slices on the lower grill.
Cover and grill until tender, about 4 to 6 minutes,
depending on thickness. As potatoes finish
grilling, arrange them on a platter and sprinkle
with remaining salt. When all potatoes are
grilled, top with sliced celery and chopped re d
onion. Drizzle with Lemon Dill Dressing and
serve warm, or cover, refrigerate and serve
c h i l l e d .
Nutritional information per serving:
Calories 304 (46% from fat) • carb. 40g • pro. 4g
• fat 17g • sat. fat 2g • chol. 0mg • sod. 324mg
• calc. 41mg • fiber 5g
*It is important that the potatoes be sliced to an
even thickness to maintain optimum contact
with upper and lower grilling surfaces at the
same time. Slicing can be done using a mando-
line, or even easier using a Cuisinart
®
F o o d
P r ocessor fitted with the 4- or 6-mm slicing disc.
White/yellow potatoes sliced 4-mm thick will
take about 4 to 4
1
/
2
minutes to grill until tender.
White/yellow potatoes sliced 6-mm thick will take
about 5 to 5
1
/2
minutes to grill until tender. Sweet
potatoes will take about 30 to 45 seconds less
to grill until tender.
Grilled Portobello Salad
Makes 4 servings
1
/4 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon water
1 clove garlic, peeled and minced
1 tablespoon minced onion or shallot
1 teaspoon thyme
1
/
2
teaspoon kosher salt
1
/
4
teaspoon freshly ground pepper
18 ounces thickly sliced
portobello mushrooms*
1
/
3
cup finely chopped red bell pepper
1
/3 cup finely chopped yellow bell pepper
Place the olive oil, vinegar, water, garlic, onion,
thyme, salt, and pepper in a food processor fit-
ted with the metal blade or a blender. Process
or blend until emulsified. Pour over the sliced
portobellos and toss gently to coat. Let stand
for 10 to 15 minutes.
Preheat the Cuisinart
®
Griddler Express
™
on
high setting. When the Griddler Express
™
is
hot, arrange one third of the sliced portobellos
on the bottom grill, cut side down. Close and
grill for 3 minutes. Remove and place on a plat-
ter. Repeat with the remaining sliced portobellos.
Sprinkle with the chopped red and yellow p e p -
p e r s and serve. May be served warm or chilled.
Grilled portobellos also make a very good filling
for grilled panini – use in place of or in addition
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