Appetizers

Grilled Vegetable, Pear & Roquefort Salad

Makes 2 servings

View Recipe

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
  1. Grilled Vegetable, Pear & Roquefort Salad-1
  1. Grilled Vegetable, Pear & Roquefort Salad-1

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

  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.
  6. Serve immediately or at room temperature.

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