Grilled Vegetable, Pear & Roquefort Salad

6            eggplant slices, cut into ¼-inch rounds

6            yellow squash slices, cut into ¼-inch rounds

6            zucchini slices, cut into ¼-inch rounds

8            red bell pepper slices, cut ¼ inch thick

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 to 2  ounces Roquefort

extra virgin olive oil for drizzling

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

1 .  Insert plates on grill side. Preheat the Cuisinart®  Griddler®  Compact to High.

2 .  Put all of the vegetables into a large bowl; toss with the olive oil, salt and pepper.

3 .  Once preheated, arrange ½ of the vegetables evenly spaced on both sides of the preheated grill.  Grill 2 minutes per side. Reserve on a platter; cover with foil to keep warm.  Repeat with the remaining vegetables.

4 .  Grill pears, about 10 minutes per side, until just tender.

5 .  Add pears to vegetable platter; top with Roquefort and drizzle with extra virgin olive oil.  Serve immediately or at room temperature.