Appetizers
Grilled Vegetable, Pear & Roquefort Salad
Makes 2 servings
Grilled Vegetable, Pear & Roquefort Salad
Makes 2 servings
This colorful salad provides a big impact when it comes to flavor.
Griddler® Compact position: Flat
Plate side: Grill
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
carb. 13g
pro. 4g
fat 6g
sat. fat 3g
chol. 10mg
sod. 490mg
calc. 88mg
fiber 4g
Ingredients
- 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
Preparation
- Insert plates on grill side. Preheat the Cuisinart® Griddler® Compact to High.
- Put all of the vegetables into a large bowl; toss with the olive oil, salt and pepper.
- 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.
- Grill pears, about 10 minutes per side, until just tender.
- Add pears to vegetable platter; top with Roquefort and drizzle with extra virgin olive oil.
- Serve immediately or at room temperature.
