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  • Prep
    10 min
  • Total
    20 min
  • Servings
    4-6

Grilled Vegetables with Mozzarina di Bufala

Ingredients

  • 75 ml (5 tbsp) olive oil
  • 10 ml (2 tsp) fresh thyme, chopped
  • Salt and freshly ground pepper, to taste
  • 1 bulb fennel, sliced lengthwise
  • 4 fingerling potatoes, sliced
  • 1 red pepper, cleaned and quartered
  • 1 red onion, sliced
  • 200 g (2 pieces) Saputo Mozzarina di Bufala cheese, sliced

Directions

  1. Preheat the barbecue.
  2. In a small bowl, combine the olive oil, thyme, salt and pepper.
  3. In a large bowl, toss all the vegetables with 45 ml (3 tbsp) of the olive oil mixture.
  4. Arrange the vegetables on the grill and cook until well marked and cooked through.
  5. Divide the vegetables among 4 plates, piling them on top of each other and interspersing with a few slices of Mozzarina di Bufala.
  6. Drizzle with the remaining oil before serving.