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Grilled vegetables
Submitted by Sheila Joan

Grilled Vegetables

As a side dish or served over a mixed green salad, grilled vegetables never disappoint!

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Ingredients

½         medium to large eggplant, cut into ¼-inch-thick slices


1          medium red or yellow pepper, quartered and cut into ¼-inch slices


1          small to medium summer squash or zucchini, cut into ¼-inch rounds


8          asparagus spears, trimmed and halved lengthwise


2          garlic cloves, peeled and smashed


3          tablespoons olive oil


½         teaspoon kosher salt


            pinch freshly ground black pepper


2          sprigs fresh thyme


Instructions

1.  Fit the Griddler®  Deluxe with the grill plates and preheat both plates to 400˚F.


2.  While the unit is preheating, toss all of the ingredients together. Once hot, put the vegetables on the grill. Tossing occasionally, cook until grill marks are visible and vegetables are tender, about 25 to 30 minutes.


3.  Remove and serve immediately.

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Servings

Makes 4 to 6 servings

Nutritional Information
Per Serving

Nutritional information per serving (based on 6 servings)

Calories 86 (70% from fat) • carb. 5g • pro. 1g • fat 7g • sat. fat 1g

• chol. 0mg • sod. 134mg • calc. 17mg • f iber 3g

 


This recipe can be prepared using the following Cuisinart® products:
Griddler® Deluxe