Grillies Appetizer


With its distinct blend of Mediterranean flavors, this appetizer is perfect for dinner or a late-night snack.

  • 5 ozgreen pepper (deseeded and quartered)

  • 5 ozred pepper (deseeded and quartered)

  • 7 ozcourgette (sliced lengthwise in ½ cm slices)

  • 7 ozeggplant (sliced lengthwise in ½ cm slices)

  • 0.25 colive oil

  • 2 Tbsptablespoons balsamic vinegar

  • 1 Tspdried oregano

  • 1 TspSalt

  • 0.5 Tsppepper

  • 8.8 ozGrillies (cut in thick slices)

  • Cherry tomatoes to decorate

  1. Toss peppers, zucchini and eggplant with olive oil, balsamic vinegar, oregano, salt and pepper. Let marinate for 10 minutes.

  2. Heat a chargrill pan until it's piping hot. Do not add the oil or else it will smoke. Set the heat to medium-high and cook the marinated vegetables in batches. Do not overcrowd the pan to ensure even cooking. When chargrilling, allow the vegetables to rest before you turn them in order to give them a smoky flavor.

  3. Once the vegetables are charred, wipe the grill pan clean and place the pan back on high heat. When the pan is hot, reduce the heat to medium and cook the Grillies slices as you did the vegetables - until the charred stripes form on the sliced cheese.

  4. Stack vegetables onto a wooden skewer, alternating vegetables with cheese slices. Season with cherry tomatoes and ground pepper. Serve warm.