Argentine Provoleta with Grilled Vegetables

Ingredients

• 4 slices Provoleta cheese
• 1 Eggplant
• 2 Zucchini
• 2 Bell peppers
• 1 Red onion
• 3 tbsp Olive oil
• 1 tsp Dried oregano
• 1 tsp Salt
• 0.5 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 between about 190°C and about 230°C (190°C and 230°C).
2. 2Carefully slice the 1 eggplant, 2 zucchini, 2 bell peppers, and 1 red onion into slices approximately 1.27 cm (1.25 cm) thick.
3. 3In a large bowl, toss the sliced vegetables with 3 tbsp of olive oil until evenly coated. Then, sprinkle the vegetables with 1 tsp of salt, 0.5 tsp of black pepper, and 1 tsp of dried oregano, ensuring they are well seasoned.
4. 4Place the seasoned vegetables directly onto the preheated grill. Grill them for 8 to 10 minutes, turning them occasionally with tongs, until they are tender when pierced with a fork and show slight char marks.
5. 5Once the vegetables are done, place the 4 slices of Provoleta cheese directly onto the grill. Grill for 2 to 3 minutes per side, until the cheese is softened, slightly melted, and has a golden-brown crust.
6. 6Carefully remove the grilled Provoleta cheese and vegetables from the grill. Serve the grilled 4 slices of Provoleta cheese immediately alongside the grilled vegetables.

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