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17
¼ teaspoon kosher salt
¼ teaspoon crushed black pepper
Preheat Cuisinart
®
Exact Heat™ Toaster
Oven Broiler to 425°F on the bake setting
with rack in position B.
Wash and dry asparagus thoroughly. Trim the
rough ends off.
Place asparagus in a mixing bowl and toss
with the teaspoon of olive oil, salt and
pepper.
Arrange asparagus in a single layer in the
baking pan and bake on the rack B position
10 to 15 minutes, until the asparagus is
tender.
Serve immediately.
Nutritional information per serving:
Calories 36 (28% from fat) • carb. 5g • pro. 3g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 86mg • calc. 24mg
• fiber 2g
Roasted Stuffed Peppers
Makes 4 servings
5 medium-large red bell peppers,
divided
1 small eggplant, peeled and cut into
½" dice
1 cup grape tomatoes
4 cloves garlic
1 teaspoon fine sea salt, or table salt
½ teaspoon freshly ground black
pepper
2 tablespoons extra virgin olive oil
2 cups couscous, cooked
1½ teaspoons dried basil
2 tablespoons chopped fresh parsley
1½ cups crumbled feta, divided
Line the Cuisinart
®
Exact Heat
™
Toaster
Oven Broiler baking pan with foil.
Cut one of the peppers into 1-inch strips.
Toss pepper strips, eggplant, tomatoes, and
garlic in a mixing bowl with salt, pepper, and
olive oil. Arrange vegetables in one layer in
the prepared baking pan. Place in oven on a
rack in position A and turn on the Broil
function to roast vegetables for about 40
minutes, tossing a few times, or until
vegetables are soft and the skin on the
peppers begins to peel off. Remove from
oven and reserve in a medium sized bowl.
While the vegetables are roasting, cut the
tops off of the remaining peppers, and clean
out the seeds. Trim the bottom of the
peppers if necessary, so that each one
stands evenly on a plate. Place peppers
lying down in the baking pan. Once roasted
vegetables are finished, broil peppers in
toaster oven for about 10 to 15 minutes, until
slightly blackened but not too soft.
While the peppers are roasting, toss the
reserved vegetables with the basil, parsley,
couscous, and 1 cup of feta.
Remove peppers from oven and evenly
divide the couscous/vegetable mixture
among the peppers. Top each stuffed pepper
with 2 tablespoons of feta. Return to oven
and broil for 10 minutes, or until feta has
browned slightly.
Serve immediately.
Nutritional information per serving:
Calories 432 (52% from fat) • carb. 36g • pro. 17g • fat 25g
• sat. fat 14g • chol. 76mg • sod. 1548mg • calc. 459mg
• fiber 5g
Roasted Root Vegetables
These vegetables are easy to prepare and
complement many meat dishes.
Makes 4 servings
2 tablespoons olive oil
½ pound small red potatoes*
½ cup peeled baby carrots
1 medium red onion, peeled, cut into
1-inch pieces
1 large yam, peeled, cut into ½-inch
pieces
1 teaspoon dried rosemary
¼ teaspoon coarsely ground black
pepper
¼ teaspoon kosher salt
Place rack in the Cuisinart
®
Exact Heat
™
Toaster Oven Broiler in position A and
preheat oven to 450ºF on the Bake setting.
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