22 • NuWave
™
PIC2 Complete Cookbook
• 23
Vegetables
• 23
Grilled Japanese Eggplant
with Feta & Sun-dried
Tomatoes
Serves: 4
4 Japanese eggplants, stemmed and
halved lengthwise
1 tablespoon salt
¼ cup oil-packed sun-dried tomatoes,
chopped and drained
3 tablespoons fresh lemon juice
3 tablespoons olive oil, divided
2 tablespoons olive oil for grilling
1 clove minced garlic
1 tablespoon fresh-chopped
Italian parsley
½ cup crumbled feta cheese
Directions:
1. Place eggplant halves in large
colander and toss with salt.
2. Let eggplant stand for 30 minutes
then pat dry.
3. Meanwhile, stir tomatoes, lemon
juice, 1 tablespoon oil, garlic and
parsley in Medium bowl.
4. Stir in feta cheese and season with
fresh ground pepper.
5. Prepare Cast Iron Grill by placing on
PIC and warm on Max/Sear until grill
starts to smoke.
6. Turn PIC down to Medium-High
(375°F).
7. Brush eggplant with oil and place on
grill.
8. Grill eggplant for 3 minutes per side,
until tender.
9. Place eggplant on platter and serve
with prepared feta topping.
Tip: Use a mandolin to cut the eggplant
evenly into 1-inch strips
Stir-Fried Tofu & Vegetables
Serves: 4
½ cup natural peanut butter
¾ cup hot water
¼ cup cider vinegar
4 tablespoons soy sauce
2 tablespoons molasses
½ teaspoon crushed red pepper akes
4 teaspoons canola oil
1 pound rm tofu, cut into small pieces
2 tablespoons garlic, minced
2 teaspoons gingerroot, divided
1-1 ½ pounds broccoli
1 cup red onion
1 red pepper, cut in strips
1 yelLow pepper, cut in strips
1 cup peanuts, unsalted
Directions:
1. In bowl, mix peanut butter, hot water,
vinegar, soy sauce, molasses and
red pepper akes until smooth; set
aside.
2. Add 2 tablespoons oil to wok or large
skillet and heat on High (425°F).
3. Add tofu and stir on High (425°F)
for 5 minutes or until edges started
to brown.
4. Transfer tofu to bowl using slotted
spoon; set aside.
5. If wok is dry, add 2 teaspoons oil.
6. Stir-fry garlic and ginger for 30
seconds, stirring constantly.
7. Add broccoli and stir-fry for 2
minutes.
8. Add peppers, peanuts and sauce.
9. Cook for 3-5 minutes on High (425°F).
10. Serve over rice.
Broccoli & Carrot Stir-Fry
Serves: 4
¼ cup vegetables broth or
chicken stock
1 tablespoon balsamic vinegar
1 teaspoon cornstarch
1 tablespoon cooking oil
1 teaspoon grated fresh ginger
1 ½ cups carrots, thinly sliced
2 cups broccoli orets
1 teaspoon grated fresh garlic
Directions:
1. To make sauce, stir together broth,
vinegar, and cornstarch in small
bowl; set aside.
2. Pour oil into wok or frying pan and
heat on Max/Sear.
3. Add ginger to pan and stir-fry for 15
seconds while constantly moving
pan.
4. Add carrots and stir-fry for 1 minute.
5. Add broccoli and garlic and stir-fry
for 3-4 minutes.
6. Add prepared sauce and cook until
thick and bubbly, stirring constantly.
7. Serve with your favorite meat or over
rice.
Artichokes with Butter
Sauce
Serves: 2
2 (10-ounce) artichokes
1 full lemon plus 1 tablespoon, juiced
and separated
¼ cup butter
1 teaspoon herbs (dill, tarragon, or
oregano)
Directions:
1. Wash artichokes, trim stems and
remove loose outer leaves.
2. Cut off 1 inch from top and snip off
sharp leaf tips.
3. Brush cut leaves with lemon juice.
4. In large sauce pan or stock pot, bring
enough water to cover artichokes, to
boil on Max/Sear.
5. Add salt and artichokes to boiling
water.
6. Reduce heat to Medium (275°F).
7. Simmer covered artichokes for 20-25
minutes or until leaves pull out
easily.
8. Drain artichokes upside down on
paper towels.
9. Melt butter on Medium-Low (175°F)
and stir in herbs and 1 tablespoon
lemon juice.
10. Transfer butter sauce to bowl and
dip artichokes leaves in butter.
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