Sides

Cayenne Grilled Eggplant with Fresh Tomato Salad

Cayenne Grilled Eggplant with Fresh Tomato Salad

Prep: 15 mins      Total: 30 mins      Yield: 6 servings

Ingredients

• 2 lb. medium eggplants, cut lengthwise into 1/2″ thick slices

• 1/4 c. plus 3 tbsp. extra-virgin olive oil

• 1 tsp. ground coriander

• 1 tsp. cayenne (ground red) pepper

• 1/4 c. packed fresh mint leaves, finely chopped, plus more for garnish

• 3 small fresh red Fresno chiles or other hot chiles, finely chopped

• 2 tbsp. lemon juice

• 2 tbsp. red wine vinegar

• 1/2 pt. (about 1 1/2 c.) multicolored cherry or grape tomatoes, halved

• 1/4 c. Greek yogurt

• 2 tbsp. milk

Directions

1. Heat VENTRAY electric grill over medium heat. Brush eggplant all over with 1/4 cup oil. Sprinkle with coriander, cayenne, and 1/4 teaspoon salt. Grill until tender.

2. In a medium bowl, whisk mint, chiles, lemon juice, vinegar, remaining 3 tablespoons oil. And 1/2 teaspoon salt until well combined. To vinaigrette, add tomatoes, then toss to combine. In a small bowl, stir yogurt and milk.

3. Place eggplant on a large serving platter.

4. Top with tomato mixture.

5. Drizzle with yogurt mixture.

6. Enjoy.

Make This Recipe With

Chocolate Covered Easter Eggs

Chocolate Covered Easter Eggs

These Easter eggs are not only delicious, but they’re also pretty to look at. 

Ingredients

• 1 cup shredded coconut

• 1/2 cup melted chocolate

• Easter egg mold

Directions

1. Add the shredded coconut to a bowl.

2. Melt the chocolate in VENTRAY electric grill over low heat.

3. Pour the melted chocolate into the bowl with the shredded coconut and mix until well combined.

4. Spoon the mixture into the Easter egg mold and press down firmly.

5. Place the mold in the refrigerator for at least 2 hours until the chocolate has hardened.

6. Remove the eggs from the mold and enjoy!

Make This Recipe With

Easter Deviled Eggs

Easter Deviled Eggs

These delicious deviled eggs are the perfect appetizer for your Easter celebration. They’re made with hard-boiled eggs, mayonnaise, mustard, and herbs, and they can be customized to include your favorite flavors.

Ingredients

• 6 hard-boiled eggs

• 1/4 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 teaspoon smoked paprika

• 1/4 teaspoon cayenne pepper

• 1/2 teaspoon salt

• 1/4 cup chopped fresh parsley

Directions

1. Cut the hard-boiled eggs in half and remove the yolks.

2. Mash the yolks with a fork and mix in the mayonnaise, Dijon mustard, smoked paprika, cayenne pepper, and salt.

3. Spoon the mixture back into the egg whites and sprinkle with fresh parsley.

4. Serve immediately or store in the fridge for later.

Make This Recipe With

New Year’s Eve Punch

New Year's Eve Punch

This is the perfect New Year’s Eve punch to serve on your New Year’s Eve dinner. It’s sweet and bubbly, which makes it a crowd-pleaser.

Ingredients

• 1 bottle of sparkling white wine

• 1 can of pineapple juice

• 2 cans of cranberry juice

• 1/2 cup of sugar

• 1 orange, cut into wedges

Directions

1. In the VENTRAY blender, combine the white wine, pineapple juice, cranberry juice, and sugar. 

2. Stir until the sugar has dissolved. Add some food coloring, if desired. 

3. Garnish with orange wedges and serve cold. 

4. Cheers!

Make This Recipe With

Grilled Carrots

Grilled Carrots

Prep: 5 mins. Cook: 10 mins. Serves: 4 Servings.

Ingredients

• 2 tbsp balsamic vinegar 

• 1 tbsp soy sauce 

• 1 tbsp dark brown sugar 

• ½ tsp finely chopped rosemary 

• ½ clove garlic thinly sliced 

• 1 tsp freshly grated ginger 

• 2 tbsp olive oil 

• 10 medium carrots peeled cut in half lengthwise 

• 1 green onion thinly sliced

Directions

1. In a large bowl, whisk vinegar, soy sauce, sugar, rosemary, garlic, and ginger together. Add in 2 tbsp oil to emulsify the sauce. 

2. Heat Ventray Grill to medium-low, coat carrot with oil and salt, grill, and cover for about 10 mins each side. 

3. Once carrots are grilled to tender, remove from the grill, toss them in dressing sauce, garnish with green onions.

Make This Recipe With

Honey Garlic Carrots

Honey Garlic Carrots

Yield: 4 servings. Prep Time: 5 minutes. Cook Time: 20 minutes.

Ingredients

• 1½ lb carrots washed peeled 

• ⅓ cup butter 

• 3 tbsp honey 

• 4 garlic cloves minced 

• ½ tsp salt 

Black pepper 

• 2 tbsp fresh chopped parsley

Directions

1. Preheat Ventray oven to 400°F, lightly grease the baking sheet with cooking spray. 

2. Trim ends of carrots, cut into thirds. 

3. Melt butter in a pan, pour in honey stirring until melted through the butter. Add in the garlic and cook until fragrant. 

4. Add carrots, allow the sauce to thicken, season with salt and pepper. 

5. Place carrots in a single layer, roast for 10 mins. 

Maple Bacon Brussels Sprouts

Maple Bacon Brussels Sprouts

Yield: 4 servings. Prep Time: 5 minutes. Cook Time: 15 minutes.

Ingredients

• 1½ lb Brussel sprouts, cut in half lengthwise

• 6 strips thick-cut bacon 

• 1 tbsp olive oil 

• 1 tbsp maple syrup 

• ¾ tsp salt 

• ½ tsp pepper 

Directions

1. Turn Ventray Grill on to medium heat, spray with cooking spray. 

2. Cut bacon into ¼-inch pieces. Whisk maple syrup with oil. 

3. Add Brussel sprouts to Ventray Grill, grill for about 15 mins. Add in bacon, cook until crisp, season with salt and pepper. 

4. Add in maple syrup mixture, grill until sauce thickens caramelized syrup.

Make This Recipe With

Garlic Bread (vegetarian)

Garlic Bread (vegetarian)

Yield: 2 servings. Prep Time: 5 minutes. Cook Time: 5 minutes.

Ingredients

• 6 slices of French baguette cut lengthwise, or ciabatta 

• 1½ tbsp of salted butter melted 

• 3 cloves of garlic crushed 

• A few pinches of dried parsley 

• ¼ cup freshly grated parmesan 

Directions

1. Preheat Ventray oven to 350°F.

2. Mix garlic, parsley, cheese in melted butter, spread butter across slices of bread. 

3. Arrange slices in the Ventray oven tray, bake for 3 mins, or until cooked to your liking. 

Fried Zucchini (vegetarian)

Fried Zucchini (vegetarian)

Yield: 3 servings. Prep Time: 5 minutes. Cook Time: 15 minutes.

Ingredients

• 1 cup panko bread crumbs 

• ¾ cup grated parmesan cheese 

• 1 medium zucchini thinly sliced 

• 1 large egg beaten 

Directions

1. Preheat Ventray oven to 350°F.

2. Combine panko and parmesan cheese on the plate. Dip zucchini slice into beaten egg, then into the panko mixture, press to coat. 

3. Place zucchini slice on the baking rack, repeat with remaining slices. 

4. Bake zucchini for 10 mins, flip and bake for another 2-5 mins. 

Garlic-rosemary Brussels Sprouts (vegetarian)

Garlic-rosemary Brussels Sprouts (vegetarian)

Yield: 3 servings. Prep Time: 5 minutes. Cook Time: 12 minutes. 

Ingredients

• 3 tbsp olive oil 

• 2 garlic cloves minced 

• ½ tsp salt 

• ¼ tsp pepper 

• 1lb Brussels sprouts trimmed, halved 

• ½ cup panko crumbs 

• 1 tsp minced fresh rosemary 

Directions

1. Preheat Ventray oven to 350°F.

2. Place olive oil, garlic, salt, pepper in a small bowl microwave on high for 30 seconds. 

3. Toss Brussel sprouts with 2 tbsp oil mixture, place on the Ventray baking tray. 

4. Bake for 8 mins, toss bread crumbs and rosemary in the remaining oil mixture, sprinkle over sprouts, and continue to bake for another 4 mins until browned and tender. 

5. Serve immediately.