Dairy-Free Provoleta a la Parrilla with Grilled Vegetables

Ingredients

• 8 slices Dairy-Free Provolone Cheese
• 2 medium Zucchini
• 2 medium Bell Peppers (Red, Yellow)
• 1 medium Red Onion
• 3 tbsp Olive Oil
• 1 tsp Dried Oregano
• 1/4 tsp Red Pepper Flakes
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

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

Instructions

1. 1Preheat your grill to medium-high heat, which is about 205°C (200°C).
2. 2Slice the 2 medium zucchini into 1.27 cm thick rounds. Cut the 2 medium bell peppers (red and yellow) into 2.54 cm pieces, removing the seeds and membranes. Cut the 1 medium red onion into 2.54 cm wedges.
3. 3In a large bowl, combine the sliced zucchini, bell peppers, and red onion. Add the 3 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
4. 4Place the seasoned vegetables on the preheated grill. Grill for 10 to 15 minutes, turning occasionally, until the vegetables are tender and have visible char marks.
5. 5While the vegetables are grilling, place the 8 slices of dairy-free provolone cheese directly on the grill grates. Grill for 2 to 3 minutes per side, or until the cheese is softened and slightly melted.
6. 6Remove the grilled vegetables and dairy-free provolone cheese from the grill.
7. 7Serve the grilled dairy-free provoleta immediately alongside the grilled vegetables.

Substitutions

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