Argentine Provoleta with Grilled Vegetables

Ingredients

• 4 Provoleta cheese slices
• 1 Zucchini
• 1 Eggplant
• 1 Red bell pepper
• 1 Red onion
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• 0.25 tsp Red pepper flakes
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium-high heat, aiming for a temperature of 204.4-232.2°C (200-230°C).
2. 2Cut the 1 zucchini, 1 eggplant, 1 red bell pepper, and 1 red onion into slices that are approximately 1.27 cm thick.
3. 3In a large bowl, combine the prepared vegetable slices with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 0.25 teaspoon of red pepper flakes, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss until all the vegetables are evenly coated.
4. 4Place the seasoned vegetable slices directly onto the preheated grill. Grill them for 5-7 minutes per side, turning once, until they are tender when pierced with a fork and show light char marks.
5. 5While the vegetables are grilling, place the 4 slices of provoleta cheese on a separate section of the grill, or in a grill-safe pan placed on the grill. Grill the cheese for 2-3 minutes per side, until it is softened throughout and just beginning to melt and bubble.
6. 6Carefully remove both the grilled vegetables and the grilled provoleta cheese from the grill. Serve the grilled provoleta cheese immediately with the grilled vegetables.

Related Guides