17
2. Once preheated, put peaches onto the
grill, cut side down, and set the count-
up timer. Close and grill for about 8
minutes, so that the peaches are soft
and grill marks are visible.
3. While the peaches are grilling, put
the arugula and cheese in a large
mixing bowl. Toss with the olive oil,
salt and pepper. Transfer to the center
of a large, round platter. Arrange the
peaches with prosciutto on top. Drizzle
with balsamic glaze.
* If available, burrata makes a great
substitute. Instead of tossing it with
arugula, oil, salt and pepper, arrange it on
top with the peaches and prosciutto.
Nutritional information per serving (based on 2
servings): Calories 389 (52% from fat) • carb. 24g •
pro. 22g • fat 22g • sat. fat 8g • chol. 435mg
sod. 861mg calc. 158mg • fiber 4g
Grilled Vegetable Salad
This grilled salad makes a beautiful
presentation, perfect for entertaining.
Plate Side: Grill
Griddler
®
Cooking Position: Closed
Makes about 8 cups
1 medium red pepper (about 6
ounces), cut into strips 1 to 1½
inches wide
1 medium yellow pepper (about 6
ounces), cut into strips 1 to 1½
inches wide
1 medium zucchini (about 6.5
ounces), sliced horizontally into
¼-inch thick slices
1 small eggplant (about 10
ounces), sliced horizontally into
¼-inch thick slices
1 medium red onion (about 10
ounces), cut into wedges,
keeping root intact
1 bunch asparagus (about 8
ounces), hard ends trimmed and
discarded
1 tablespoon fresh lemon juice
¼ cup extra virgin olive oil
2 to 3 ounces ricotta salata, crumbled
½ cup pitted Kalamata olives,
roughly chopped
½ cup fresh basil leaves
1. Turn on Cuisinart
®
Griddler
®
. Select
Grill and set to 425˚F.
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
colorful, 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 olive oil, plus more
to brush plates
2 garlic cloves, finely chopped
¼ medium to large onion, finely
chopped
½ teaspoon kosher salt, divided
Pinch freshly ground black
pepper
1 can (15 ounces) black beans,
drained and rinsed
½ chipotle pepper in adobo,
chopped, plus 1 teaspoon
adobo sauce
½ cup water, divided (this is
approximate, you may not need
the entire amount)
1 cup cooked quinoa
½ cup diced carrot
½ cup diced zucchini
¼ cup chopped fresh cilantro
6 hamburger buns
1 avocado, sliced
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