Dairy-Free Provoleta with Grilled Vegetables

Ingredients

• 8 oz Dairy-Free Provolone Cheese
• 2 medium Zucchini
• 1 medium Eggplant
• 1 medium Red Bell Pepper
• 1 medium Red Onion
• 3 tbsp Olive Oil
• 1 tsp Dried Oregano
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Preheat your grill to medium-high heat, which is about 400°F (200°C).
2. 2Cut the 2 medium zucchini and 1 medium eggplant into 1/2-inch thick rounds. Cut the 1 medium red bell pepper into quarters, removing the seeds and stem. Cut the 1 medium red onion into 1/2-inch thick rounds.
3. 3In a large bowl, combine the cut vegetables. Add the 3 tablespoons of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
4. 4Place the seasoned vegetables directly onto the preheated grill. Grill for 8 to 10 minutes, turning them occasionally, until they are tender and have developed nice char marks.
5. 5Carefully place the 8 oz of dairy-free provolone cheese slices directly onto the grill grates. Grill for 3 to 5 minutes, flipping once, until the cheese is softened and slightly melted. Watch it closely to prevent burning.
6. 6Remove the grilled vegetables and cheese from the grill. Serve the dairy-free provolone cheese immediately alongside the grilled vegetables.

Related Guides