Salads
Grilled Vegetable, Pear & Roquefort Salad
Makes 2 servings
Grilled Vegetable, Pear & Roquefort Salad
Makes 2 servings
This colorful salad provides a big impact when it comes to favor.
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
carb. 13g
pro. 4g fat 6g
sat. fat 3g
chol. 10mg
sod. 490mg calc. 88mg
fber 4g
Ingredients
- 6eggplant slices, cut into ¼-inch rounds
- 6yellow squash slices, cut into ¼-inch
- rounds
- 6zucchini slices, cut into ¼-inch rounds
- 8red bell pepper slices, cut ¼-inch thick
- 2teaspoons extra-virgin olive oil, plus more
- for drizzling
- ½teaspoon kosher salt
- ¼teaspoon freshly ground black pepper
- 1frm, ripe pear, peeled, cored
- and cut into ½-inch wedges
- 1½ to 2 ounces Roquefort, crumbled
Preparation
- 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.
