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GRILLED PESTO
COURGETTE
PREP: 5 MINUTES
| PREHEAT:
7
MINUTES
| COOK: 6 MINUTES | MAKES: 4 SERVINGS
BEGINNER RECIPE
INGREDIENTS
4 medium courgettes, cut in half lengthwise
2 tablespoons vegetable oil
2 tablespoon pesto sauce
1 tablespoon garlic, minced
Sea salt, as desired
Ground black pepper, as desired
Sides & Apps80
DIRECTIONS
1 Place the grill plate on the unit. Turn the dial to
set temperature to 190°C. Set an external timer to
7 minutes and allow the grill plate to preheat.
2 In a medium bowl, add courgette, vegetable
oil, pesto, garlic, salt, and pepper and toss until
evenly coated.
3 When unit is preheated, add the courgette to the
grill plate. Cook for 8 minutes, flipping halfway
through.
4 When courgette is cooked, remove from grill
and place on plate. Serve while warm.
GRILLED PEACHES WITH
LIME & CHILLI MASCARPONE
PREP: 5 MINUTES
| PREHEAT:
7 MINUTES
| COOK: 6 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1 Place the grill plate on the unit. Turn the dial to
set temperature to 230°C. Set an external timer
to 7 minutes and allow the grill plate to preheat.
2 In a medium bowl, add the mascarpone, icing
sugar, vanilla, ½ red chilli and lime zest. Mix until
fully combined. In small bowl combine maple
syrup and lime juice.
3 When the unit is preheated, brush peach halves
with maple syrup mix, reserving rest of maple
glaze for garnish. Cook peach halves for 6
minutes, flipping halfway through.
4 Once the peaches are cooked, remove from
grill and place on a plate. Top with mascarpone,
remaining chilli lime zest, and drizzle with maple
syrup to serve.
INGREDIENTS
250g mascarpone
1 tablespoon icing sugar
1 teaspoon vanilla extract
1 red chilli, deseeded and finely chopped,
reserve half for garnish
Zest of one lime, reserve half for garnish
4 tablespoons maple syrup
1 tablespoon lime juice
4 nearly ripe peaches, halved with stone
removed
BEGINNER RECIPE
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