Morbier Grilled Zuccinni

Morbier Grilled Zuccinni
~(Adapted from a recipe I found online)
Serves 6


Ingredients:
• 1 cup extra-virgin olive oil, divided 1/3 and 2/3
• 1 tsp. ground black pepper, divided 1/3 and 2/3
• 6 heads baby Bok Choy, halved lengthwise
• 6 small zucchini, halved lengthwise
• 6 small leeks, white part only, halved lengthwise
• 3 red peppers, 2 cut and cleaned into 1/6ths, one whole
• 2 Tbsp. balsamic vinegar
• 1 small garlic clove
• 2 Tbsp. fresh thyme leaves
• 300 g Morbier cheese, rind removed, cut into 12 thin slices (pick up the “handy dandy” Cheese Man slicer, available at the shop, so you don’t risk losing a finger)


Preparation and Cooking:
In an extra large zip lock bag, combine 2/3 cup oil with the 2/3 tsp pepper


Add Bok Choy, zucchini, squash, leeks and pepper slices and toss to coat


Let mixture sit for several hours


Cut each slice of Morbier vertically into 6 strips, so that the ash line runs through the centre of each strip


Heat grill to medium heat level


Place marinated vegetables on a cookie sheet that can be used on a grill


Place the sheet of marinated vegetables and the whole pepper on the grill


Cook for 6-12 minutes or until tender and lightly browned, turning halfway through cooking time.


Approx time for each grouping:
• whole pepper 8-12 minutes or until black and blistered
• Bok Choy 3-4 minutes
• Pepper slices 6-8 minutes
• Leeks and zucchini 8-10 minutes.


When the whole pepper is ready remove from the grill and place it into a paper bag. Close and set aside for 15 minutes.


As other vegetables are finished, divide them evenly between 6 serving plates.


While warm top each plate of vegetables with 2 slices of Morbier cheese, and set aside to allow the cheese to melt slightly.


Remove pepper from bag and cut in half


Under running water, remove skin and inside ribs and seeds.


Pat dry and place pepper in blender with remaining 1/3rd cup oil, vinegar, garlic, thyme and remaining pepper. Puree until smooth.


Drizzle each vegetable plate with dressing, and serve with your entree.