Prep. Time 15 mins
Cooking Time 10 mins
Yields 4 servings
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
2 oz (60 g) 4 Canadian Halomi cheese, sliced
Instructions 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.
Phyllis June 18th, 2011
Slice zucchini lengthwise and thread zigzag on scewer with cherry tomatoes.