|
By: Dairy Farmers of Canada
(POSTED: June 6, 2011)
Grilled Zucchini and Bell Peppers with Halomi Cheese
Ingredients:
2 red bell peppers, trimmed and cut in halves lengthwise
2 zucchini, sliced
1/3 cup (75 mL) olive oil
1/4 cup (50 mL) Balsamic vinegar
Freshly ground black pepper
4 bamboo skewers
4 2 oz (60 g) Canadian Halomi cheese, sliced
Directions:
In large bowl, combine bell peppers halves, zucchini, oil and vinegar. Mix well and season to taste with pepper. Let stand for 1 hour. Thread zucchini slices on skewers.
Cook peppers halves and zucchini brochettes on grill over medium-low heat for a few minutes or until lightly grilled. When turning peppers halves, top the inside with 1 slice of Canadian Halomi cheese. Close barbecue lid and cook for 2 minutes. Serve one half-pepper and one zucchini brochette per person. Brush with remaining marinade.
|
|
|
|
|
|
