Grilled Vegetable Salad

Makes about 8 cups

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® Smoke-less Contact
Griddler®. Select Grill/Griddle 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 theemon juice, olive oil, cheese, olives and
basil leaves.
3. Serve immediately.