Time
30 min
Serving
6 persons
Calories
0
Ingredients
- bell peppers (red, yellow, or green): 4 piece
- zucchinis: 2 piece (medium-sized)
- eggplants: 2 piece (medium-sized)
- Adygei cheese, cut into small cubes: 0 g
- olive oil: 2 Tbsp
- balsamic vinegar: 1 Tbsp
- salt and black pepper: (to taste)
- herbs (such as parsley or basil): (for garnish, fresh, optional)
Metric Conversion
Stages of cooking
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Preheat your grill to medium-high heat.
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Prepare the vegetables by cutting the bell peppers in half, removing the seeds and stalks. Slice zucchinis and eggplants lengthwise into approximately 1/4-inch thick strips.
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In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
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Brush the vegetable slices with the prepared olive oil mixture, ensuring they are well coated.
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Place the vegetables on the preheated grill. Cook until they are tender and have visible grill marks, typically for about 4-5 minutes per side. Remove from the grill and let them cool slightly.
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Once the grilled vegetables are slightly cooled, carefully stuff each pepper half with Adygei cheese cubes. Layer the cheese-stuffed peppers on a platter.
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Place the remaining grilled vegetable slices over the Adygei cheese-stuffed peppers, creating a beautiful layered effect.
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Garnish with fresh herbs if desired.
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Serve immediately and enjoy the scrumptious blend of flavors brought out by the creamy Adygei cheese and the smoky grilled vegetables.
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Note: This recipe can be customized by adding other grilled vegetables like onions or mushrooms, or even incorporating a drizzle of balsamic glaze for an additional burst of flavor.
