Cuisinart TOB-195 Series - Manual (Page 17)

1
Serves 4
1 fennel bulb (about 10 ounces)
1 teaspoon olive oil
1 pinch kosher salt
1½ pounds fresh salmon, preferably
wild, skin removed (one whole
piece or cut into individual fillets)
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
Preheat Cuisinart ® Exact Heat ™ Convection
Toaster Oven Broiler to 425°F on Bake or
Convection Bake setting with a rack in
position A . Line the baking tray with
parchment paper .
Slice the fennel bulb into ¼-inch lengthwise
strips . Toss fennel with olive oil and salt in a
mixing bowl . Place fennel in prepared baking
pan and place in oven . Roast for 10 to 15
minutes, flipping it once halfway through
roasting time .
While fennel is roasting, rub the olive oil, salt
and pepper all over the flesh of the salmon .
Once fennel has roasted, remove, and place
salmon on top of fennel .
Switch rack to position B and return salmon
to the oven . Roast for an additional 18 to 20
minutes until desired doneness has been
reached .
Serve immediately .
Nutritional information per serving:
Calories 223 (61% from fat) • carb. 16g • pro. 7g • fat 16g
• sat. fat 10g • chol. 56mg • sod. 231mg • calc. 190mg
• fiber 2g
Roasted Asparagus
Asparagus is delicious roasted, and is so
simple to prepare .
Makes 4 servings
1 bunch asparagus
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon crushed black pepper
Preheat Cuisinart ® Exact Heat ™ Convection
Toaster Oven Broiler to 425°F on the Bake or
Convection 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 ™ Convection
Toaster Oven Broiler baking tray 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