14
1 medium yellow pepper (about
6 ounces [170 g]), cut into strips
1 to 1½ inches (2.5 to 3.75 cm) wide
1 medium zucchini (about 6.5 ounces
[185 g]), sliced horizontally into
¼-inch (0.6 cm) thick slices
1 small eggplant (about 10 ounces
[283 g]), sliced horizontally into
¼-inch (0.6 cm) thick slices
1 medium red onion (about 10 ounces
[283 g]), cut into wedges,
keeping root intact
1 bunch asparagus (about 8 ounces
[226 g]), hard ends trimmed and
discarded
1 tablespoon (15 ml) fresh lemon juice
¼ cup (60 ml) extra virgin olive oil
2 to 3 ounces (57 g to 85 g) ricotta salata,
crumbled
½ cup (125 ml) pitted Kalamata olives,
roughly chopped
½ cup (125 ml) fresh basil leaves
1. Turn on Cuisinart
®
Smoke-less Contact
Griddler
®
. Select Grill/Griddle and set to
425˚F (220°C).
2. Grill all veggies in batches in the closed
position. They are done once charred with
grill marks and soft. The peppers take about
8 minutes, zucchini 5 minutes, eggplant 6 to
8 minutes, red onion 5 minutes and asparagus
3 to 4 minutes. Once grilled, toss all the
vegetables together with the lemon juice,
olive oil, cheese, olives and basil leaves.
3. Serve immediately.
Nutritional information per serving (based on
8 servings): Calories 147 (65% from fat) • carb. 11g
pro. 3g • fat 11g • sat. fat 2g • chol. 6mg
sod. 312mg • calc. 60mg • fiber 3g
Black Bean Veggie Burger
Packed with protein and studded with colourful,
vitamin-rich veggies, this burger will be a hit
among meat and non-meat eaters alike.
A Cuisinart
®
Food Processor will make
the prep quick, but it can easily
be prepared by hand.
Plate Side: Griddle
Griddler
®
Cooking Position: Open and flat
Makes 6 burgers
1 tablespoon (15 ml) olive oil, plus more
to brush plates
2 garlic cloves, finely chopped
¼ medium to large onion, finely chopped
½ teaspoon (2.5 ml) kosher salt, divided
Pinch freshly ground
black pepper
1 can (15 ounces [425 ml]) black beans,
drained and rinsed
½ chipotle pepper in adobo, chopped,
plus 1 teaspoon (5 ml) adobo sauce
½ cup water, divided (this is
approximate, you may not need
the entire amount)
1 cup (250 ml) cooked quinoa
½ cup (125 ml) diced carrot
½ cup (125 ml) diced zucchini
¼ cup (60 ml) chopped fresh cilantro
6 hamburger buns
1 avocado, sliced
1. Put the oil in a medium sauté pan set
over medium heat. Once hot, add the garlic,
onion and ¼ teaspoon (1 ml) of salt and
pepper. Sauté until softened and fragrant,
about 5 minutes. Add the black beans, chipotle
and sauce, and enough water to keep the
pan from being dry. Cook until beans are soft
enough where they can be easily mashed,
about 10 minutes, adding additional water as
needed to prevent the pan from going dry.
2. Once beans are soft, add the remaining salt,
quinoa, carrot and zucchini. Add additional
water, about 2 to 3 tablespoons (30 to 45 ml),
stir, partially cover and reduce heat to medium-
low and cook until vegetables are just slightly
cooked, about 5 minutes.
3. Transfer mixture to a Cuisinart
®
Food Processor
fitted with the chopping blade. Add the cilantro
and pulse 4 to 5 times to slightly mash the
mixture.
4. Turn on the Cuisinart
®
Smoke-less Contact
Griddler
®
. Select Grill/Griddle and set to 375ºF
(190°C).
5. While Smoke-less Contact Griddler
®
is heating,
form burger mixture into
1
/
3
-cup (75 ml) patties
(the mixture may be too warm to handle. If
that is the case, then allow to rest until slightly
cooled).
6. Once preheated, brush the plates with
additional oil and put the prepared patties
onto the hot, oiled griddle. Select the count-
up timer and cook 3 minutes per side. Brush
the tops with additional oil and allow to cook
until bottoms are golden brown and the burger
is just getting firm, about 3 to 4 minutes.
Carefully flip and cook on the other side for
another 3 to 4 minutes.
7. To serve, put on a bun and top with sliced
avocado. Serve immediately.
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