Pear And Blue Cheese Salad

Preheat your grill on MEDIUM heat.

Cut red pepper and zucchini into large chunks and roast at 350°F (177°C) for about 15 minutes until vegetables are tender but still firm.

Let roasted vegetables cool in the refrigerator.

Mix roasted vegetables with sliced pears, sun-dried tomatoes, olive oil, lemon juice, salt, and pepper.

Garnish with your favorite pickles and cheese before serving.