Dairy-Free Argentine Provoleta with Grilled Vegetables

Ingredients

• 1/2 medium Eggplant
• 1 medium Zucchini
• 1 medium Red Bell Pepper
• 1/2 medium Red Onion
• 4 slices Dairy-Free Provolone
• 2 tbsp Olive Oil
• 1 tsp Dried Oregano
• 1/4 tsp Red Pepper Flakes
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1 tsp Balsamic Glaze

Instructions

1. 1Preheat your grill to medium heat, aiming for a temperature between 350-400°F (175-200°C).
2. 2Slice the 1/2 medium eggplant, 1 medium zucchini, 1 medium red bell pepper, and 1/2 medium red onion into 1/2-inch thick slices. In a large bowl, combine the sliced vegetables with the 2 tbsp olive oil, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1/4 tsp salt, and 1/4 tsp black pepper, tossing gently until all vegetables are evenly coated.
3. 3Place the seasoned vegetables directly on the preheated grill. Grill for 5 to 7 minutes per side, turning once, until the vegetables are tender when pierced with a fork and show visible grill marks.
4. 4Once the vegetables are tender and charred, arrange them in a single layer on one side of the grill. Place the 4 slices of dairy-free provolone directly on top of the warm grilled vegetables. Close the grill lid and cook for 1 to 2 minutes, or until the dairy-free provolone is fully melted and bubbly.
5. 5Carefully transfer the grilled vegetables with melted dairy-free provolone to a serving platter. Drizzle the 1 tsp balsamic glaze evenly over the top and serve immediately.

Substitutions

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