Grilled Vegetable Salad

• 1 medium red pepper (about 6 ounces), cut into strips 1 to 1½ inches wide
• 1 medium yellow pepper (about 6 ounces), cut into strips 1 to 1½ inches wide
• 1 medium zucchini (about 6.5 ounces), sliced horizontally into ¼-inch thick slices
• 1 small eggplant (about 10 ounces), sliced horizontally into ¼-inch thick slices
• 1 medium red onion (about 10 ounces), cut into wedges, keeping root intact
• 1 bunch asparagus (about 8 ounces), hard ends trimmed and discarded
• 1 tablespoon fresh lemon juice
• ¼ cup extra virgin olive oil
• 2 to 3 ounces ricotta salata, crumbled
• ½ cup pitted Kalamata olives, roughly chopped
• ½ cup fresh basil leaves

Nutritional information per serving (based on 8 servings): Calories 147 (65% from fat) • carb. 11g pro. 3g • fat 11g • sat. fat 2g • chol. 6mg sod. 312mg • calc. 60mg • fiber 3g

1. Turn on Cuisinart ® Griddler®. Select Grill and set to 425˚F.

2. Grill all veggies in batches in the closed position. They are done once charred with grill marks and soft. The peppers take about 8 minutes, zucchini 5 minutes, eggplant 6 to 8 minutes, red onion 5 minutes and asparagus 3 to 4 minutes. Once grilled, toss all the vegetables together with the lemon juice, olive oil, cheese, olives and basil leaves.

3. Serve immediately.