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Grilled Vegetable, Pear and Roquefort Salad

Ingredients

½ medium eggplant, cut into ¼-inch slices
½ medium yellow squash, cut into ¼-inch slices
½ medium zucchini, cut into ¼-inch slices
½ medium red bell pepper, cut into ¼-inch slices
2 teaspoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 firm, ripe pear, peeled, cored and cut into ½-inch wedges
1½-2 ounces Roquefort


Instructions

Preheat the Cuisinart® Griddler® Jr. in the open position to high.

Add the vegetables to a large bowl; toss with the olive oil, salt and pepper.
Arrange vegetables evenly spaced on both sides of the preheated Griddler® Jr. Grill 2 minutes per side. Reserve on a platter; cover with foil to keep warm.

Grill pears, 15 minutes per side, until just tender. Add pears to vegetable platter; top with Roquefort.

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Servings

Makes 4 servings

Nutritional Information
Per Serving

Calories 110 (44% from fat) • carb. 13g • pro. 4g • fat 6g • sat. fat 3g • chol. 10mg • sod. 490mg • calc. 88mg • fiber 4g