Grilled Vegetable, Pear and Roquefort Salad

Makes 4 servings

½medium eggplant, cut into ¼-inch slices ½medium yellow squash, cut into ¼-inch slices ½medium zucchini, cut into ¼-inch slices ½medium red bell pepper, cut into ¼-inch slices 2teaspoons extra virgin olive oil ½teaspoon kosher salt ¼teaspoon freshly ground black pepper 1firm, ripe pear, peeled, cored and cut into ½-inch wedges 1½-2ounces Roquefort

Calories 110 (44% from fat) • carb. 13g • pro. 4g • fat 6g • sat. fat 3g • chol. 10mg • sod. 490mg • calc. 88mg • fiber 4g

Preheat the Cuisinart® Griddler® Jr. in the open position to high. Add the vegetables to a large bowl; toss with the olive oil, salt and pepper. Arrange vegetables evenly spaced on both sides of the preheated Griddler® Jr. Grill 2 minutes per side. Reserve on a platter; cover with foil to keep warm. Grill pears, 15 minutes per side, until just tender. Add pears to vegetable platter; top with Roquefort.