Grilled Vegetable, Pear & Roquefort Salad

Makes 2 servings

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, plus more
      for drizzling
½   teaspoon kosher salt
¼    teaspoon freshly ground black pepper
1    frm, ripe pear, peeled, cored
      and cut into ½-inch wedges
1½ to 2 ounces Roquefort, crumbled

Nutritional information per serving:
Calories 110 (44% from fat) • carb. 13g • pro. 4g fat 6g • sat. fat 3g • chol. 10mg • sod. 490mg calc. 88mg • fber 4g

1. Insert plates on grill side. Preheat the Griddler®
Compact to High in the fat position.
2. Put all of the vegetables into a large bowl; toss
with the olive oil, salt, and pepper.
3. Once grill has 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.