Griddled scamorza with grilled vegetables and bread

Ingredients

For 1 serving

• Scamorza80 g
• Zucchini150 g
• Eggplant150 g
• Bell peppers100 g
• Mint3 g
• Extra virgin olive oil2 teaspoons
• Bread50 g
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Heat the griddle or a ridged pan over high heat for 5 minutes.
2. Meanwhile wash the vegetables: trim the courgettes and aubergines and slice them lengthways about half a centimetre thick; remove the stalk, seeds and pith from the peppers and cut them into wide strips.
3. Grill the vegetables on the very hot griddle in batches without overlapping, 3–4 minutes per side, until soft and marked with dark lines.
4. As they are done, transfer them to a plate and dress with the extra virgin olive oil, salt and torn mint leaves.
5. Cut the scamorza into slices about 1 cm thick and sear them on the griddle for 1 minute per side, until golden outside and starting to melt; any longer and it will run.
6. Serve the scamorza straight away on the grilled vegetables, with the bread.