Grilled Vegetables with Cheese

By LoriCaputo

Ingredients

• 2 onions, cut into thick slices
• 1 eggplant, sliced into rounds
• 2 zucchini, sliced lengthwise
• 1 red pepper
• 1 yellow pepper
• 1/4 ¼ tsp. salt
• 4 ounces Scamorza or Provolone cheese, thinly sliced
• 1/4 ¼ cup olive oil

Preparation

Step 1

Cook the onions, eggplant, and zucchini on a grill until browned on all sides, turning once. Roast the peppers until the skin begins to blister and turns black; then peel and seed the peppers while they’re still arm. Slice the roasted red and yellow peppers into thin strips.

Arrange the vegetables on a serving platter and season with salt and top with cheese sliced while the vegetables are still hot. Drizzle with olive oil and serve immediately.