The Grilled Vegetables and Warm Cheese are a true standalone dish, delicious and tasty, especially during the summer season, because preparing them the night before, when it’s cooler, allows you to enjoy a really fresh meal the next day. As for the cheese, choose a soft, melty one, so it only takes a few minutes in the pan to soften it just enough.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 eggplant
- 2 bell pepper
- 3 zucchini
- 4 ripe tomatoes
- to taste extra virgin olive oil
- to taste salt and pepper
- 14 oz brie
- to taste chives as desired
Tools
- 2 Pans non-stick or grill pans
Preparation
First of all, organize your workspace with all the ingredients already measured out, so you have everything within reach.
Wash the vegetables well, dry them, and slice them about 1/4 inch thick, so they cook very quickly.
Heat a non-stick pan well, and grill all your vegetables a little at a time.
As they are cooked, place them to cool on a plate, and lightly salt them.
Once this operation is completed, portion them onto four plates, and season them with the condiments.
Meanwhile, in another non-stick pan, grill the slices of Brie cheese as well.
As soon as you see it softening, remove it from the heat and place it on the vegetables.
Serve your Grilled Vegetables and Warm Cheese immediately, or at room temperature, as it will be delicious in either case.
Tip: You can prepare plenty of grilled vegetables and freeze them, so they’ll be handy in an emergency
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