Cuisinart Griddler Five - Grilled Green Beans with Walnut-Mint Pesto; Grilled Peach Salad; Grilled Vegetable Salad

17
Grilled Green Beans with
Walnut-Mint Pesto
As these green beans with the pesto cool, the
flavors will stand out even more, making them
perfect for a party.
Plate Side: Grill
Griddler
®
Cooking Position: Closed
Makes
2
/
3
cup pesto and 2½ cups
green beans
1 small garlic clove
1 ounce fresh mint leaves
1 1-inch piece lemon peel
¼ cup toasted walnuts
1 tablespoon shredded Parmesan
2 teaspoons lemon juice
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup extra virgin olive oil
16 ounces green beans, washed and
trimmed
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon grated lemon zest
1. Make the walnut-mint pesto: Put the garlic in
a mini chopper. Process until finely chopped.
Scrape down the sides and add the mint
leaves and lemon peel. Pulse to roughly
chop. Add the remaining ingredients, except
for the olive oil. Pulse to combine. With the
food processor running, add the olive oil
through the drip hole and process until mostly
smooth. Reserve.
2. Turn on the Cuisinart
®
Griddler
®
. Select Grill
and set the temperature to 425°F.
3. Toss the green beans with olive oil, salt and
pepper. Once preheated, put half of the green
beans on the bottom plate in a single layer.
Close the Griddler
®
and set the count-up
timer. Cook for about 8 minutes, until soft and
grill marks are visible.Transfer grilled beans to
a large bowl and repeat with remaining green
beans.
4. When all the green beans are grilled, toss with
2 tablespoons of the walnut mint pesto* and
the lemon zest.
* Remaining pesto maybe be stored in the
refrigerator for up to 2 weeks and stirred into
soups or pastas.
Nutritional information per serving (about 1 cup): Calories
199 (72% from fat) • carb. 12g • pro. 3g
fat 16g / sat. fat 2g • chol. 0mg • sod. 565mg
calc. 100mg • fiber 5g
Grilled Peach Salad
Light summer lunch served in minutes.
Plate side: Grill
Griddler
®
Cooking Position: Closed
Makes 2 servings
3 medium peaches, cut in half, pits
removed
2 cups baby arugula
4 ounces fresh mozzarella*
2 ounces prosciutto
1 teaspoon balsamic glaze
1 tablespoon extra virgin olive oil
Kosher salt
Freshly ground black pepper
1. Turn on the Cuisinart
®
Griddler
®
. Select Grill
and set to 400°F.
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