Filter
Top Products
7
Grilled Vegetable,
Pear & Roquefort Salad
This colorful salad provides a big impact when
it comes to avor.
Griddler
®
Compact position: Flat
Plate side: Grill
Makes 2 servings
6 eggplant slices, cut into ¼-inch
rounds
6 yellow squash slices, cut into ¼-inch
rounds
6 zucchini slices, cut into ¼-inch
rounds
8 red bell pepper slices, cut ¼ inch
thick
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 to 2 ounces Roquefort
extra virgin olive oil for drizzling
1. Insert plates on grill side. Preheat the
Cuisinart
®
Griddler
®
Compact to High.
2. Put all of the vegetables into a large bowl;
toss with the olive oil, salt and pepper.
3. Once preheated, arrange ½ of the vegetables
evenly spaced on both sides of the preheated
grill. Grill 2 minutes per side. Reserve on a
platter; cover with foil to keep warm. Repeat
with the remaining vegetables.
4. Grill pears, about 10 minutes per side, until
just tender.
5. Add pears to vegetable platter; top with
Roquefort and drizzle with extra virgin
olive oil. Serve immediately or at room
temperature.
Nutritional information per serving:
Calories 110 ( 44% from fat) • carb. 13g • pro. 4g
• fat 6g • sat. fat 3g • chol. 10mg • sod. 490mg
• calc. 88mg • fiber 4g
Easy Quesadillas for Two
We cannot think of a simpler yet more
satisfying snack.
Griddler
®
Compact position: Flat and Closed
Plate side: Grill
Makes 2 servings
1 medium red or yellow bell pepper
(about 4 ounces), thinly sliced
lengthwise
1 small jalapeño, seeded and thinly
sliced lengthwise
1 small red onion, (about 4 ounces),
thinly sliced
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 teaspoon chili powder
2 tablespoons olive oil
2 large flour tortillas
3 ounces Monterey Jack, shredded
1. Insert plates on grill side. With the unit closed,
preheat the Cuisinart
®
Griddler
®
Compact to
High.
2. Put the pepper, jalapeño and onion into a mixing
bowl and toss with the salt and pepper, chili
powder and olive oil.
3. Once grill has preheated, grill vegetables, turning
every 2 minutes until soft and slightly golden.
Remove and reserve.
4. Place both tortillas on a at work surface. Divide
the grilled vegetables and distribute evenly
on bottom half of the tortillas. Layer shredded
cheese on top, leaving a ½-inch border around
the edge of the tortilla to prevent any cheese
from melting out. Fold empty portion of tortilla
over the lling.
5. Carefully close grill and turn heat down between
Medium and High. Place 1 quesadilla on bottom
half of grill and close top. Grill closed for about 2
to 3 minutes, until golden grill marks are visible
and cheese is melted. Repeat with remaining
quesadilla.
6. Serve immediately. Quesadillas may also be cut
into wedges for serving.
Nutritional information per serving:
Calories 443 (60% from fat) • carb. 31g • pro. 13g
• fat 30g • sat. fat 10g • chol. 38mg • sod. 1264mg
• calc. 381mg • fiber 2g