Dairy-Free Provoleta with Grilled Vegetables

Instructions

1. 1Preheat your grill to medium-high heat, which is about 205°C (200°C).
2. 2Cut the 2 medium zucchini and 1 medium eggplant into 1.27 cm thick rounds. Cut the 1 medium red bell pepper into quarters, removing the seeds and stem. Cut the 1 medium red onion into 1.27 cm 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 about 225 g 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.

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