Rotisserie Roasted Summer Vegetables; Dehydrated Vidalia Onions - NuWave Brio 14Q El Manual Del Propietario

Rotisserie Roasted Summer Vegetables

(Serves 4)
Time and Temp:
Prep Time: 10 minutes
Cook Time: 6-7 minutes
Temp: 400˚F
Ingredients:
2 heirloom zucchini, sliced ¼-inch, lengthwise
2 heirloom carrots, sliced ¼-inch, lengthwise
1 heirloom eggplant, sliced ¼-inch, lengthwise
1 organic yellow pepper, quartered, seeds removed
1 organic red pepper, quartered, seeds removed
1 red onion, quartered
¼ c extra-virgin olive oil
4 sprigs fresh rosemary
Sea salt
Freshly ground black pepper
Balsamic vinegar glaze (bottle)
Directions:
1. Brush vegetables and rosemary with olive oil and season with
salt and pepper. Shingle into bottom of Rotisserie Basket.
2. Adjust top lid of Rotisserie Basket onto vegetables to make a
snug fit.
3. Position vegetables with Rotisserie Basket into Brio, placing
the one end of the Basket skewer into Hole and other into
Bracket. See "Rotisserie Basket Assembly" under Assembly
Guide for more.
4. Press "ROTISSERIE". Cook at 400°F for 6-7 min. until slightly
soft and lightly charred.
5. Remove vegetables. Remove from Rotisserie Basket and
place on a serving platter. Drizzle with balsamic glaze.
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Dehydrated Vidalia Onions

(Serves 4)
Time and Temp:
Prep Time: 5 minutes
Cook Time: 10 hours
Temp: 120˚F
Ingredients:
2 Vidalia onions, each sliced into ¼-inch-thick rings
Directions:
1. Separate each onion ring. Place onion rings onto both Mesh
Rack. Slide the Rack into position 2 and 3.
2. Set the Brio to 120°F for 10 hrs. until crisp.
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