Grilled Vegetable, Pear And Roquefort Salad

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½ medium eggplant, cut into ¼-inch slices

½ medium yellow squash, cut into ¼-inch slices

½ medium zucchini, cut into ¼-inch slices

½ medium red bell pepper, cut into ¼-inch slices

2 teaspoons extra virgin olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 firm, ripe pear, peeled, cored and cut into ½-inch wedges

1½-2 ounces Roquefort

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