Sunbeam ReversaGrill HG3300 User Manual

13
Grilled Vegetable Salad
Serves: 4
Preparation: 20 minutes
Cooking: 24 minutes
1 zucchini, thinly sliced
1 red onion, cut into wedges
1 red capsicum, seeds removed, sliced
1 small eggplant, thinly sliced
½ small butternut pumpkin, thinly sliced
1 small kumara, peeled, thinly sliced
2 tablespoons olive oil
salt and freshly ground black pepper
salad leaves
balsamic vinegar and extra virgin olive oil, to
serve
1. Place vegetables in a large bowl. Add oil
and toss to combine. Season with salt and
pepper.
2. Preheat grill plate on setting 7-8. Cook
vegetables in batches for 10-12 minutes or
until cooked. Transfer to a clean bowl.
3. Add salad leaves to vegetables. Drizzle with
oil and balsamic vinegar.
Mushroom and Prosciutto Salad
Serves: 4-6
Preparation: 15 minutes
Cooking: 12 minutes
8 field mushrooms, thickly sliced
2 tablespoons olive oil
8 slices prosciutto
60g baby rocket leaves
4 green onions, chopped
1 ½ tablespoons balsamic vinegar
1 garlic clove, crushed
1. Preheat flat plate or grill plate on setting
7. Place mushrooms in a bowl. Drizzle with
oil. Season with salt and freshly ground
black pepper and toss to combine. Cook
the mushrooms for 3-4 minutes each side
or until browned and tender. Transfer to a
large glass bowl.
2. Cook prosciutto for 1-2 minutes each side
or until browned and crispy. Transfer to
a plate. Coarsely chop. Add to bowl with
mushrooms.
3. Add remaining ingredients to mushrooms
and toss to combine. Serve.
Recipes continued

Sunbeam ReversaGrill HG3300 Specifications

General

Brand	Sunbeam
Model	ReversaGrill HG3300
Category	Grill
Language	English