Summary

Ingredients

• 4 port. Mixed vegetables, e.g., zucchini, fennel, onion, mushroom, cherry tomato, aubergine etc.
• 100 ml sunflower oil, or, germinating
• 3 tablespoon red wine vinegar
• 2 tablespoon honey
• 2 teaspoons mustard, medium hot
• 1 teaspoon thyme
• 0.75 teaspoon ¾ salt
• 0.25 teaspoon ¼ pepper
• 1 packet sheep`s cheese, cut into cubes

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Instructions

1. Make the marinade: whisk 100 ml sunflower oil with 3 tbsp red wine vinegar, 2 tbsp honey, 2 tsp medium-hot mustard, 1 tsp thyme, 0.75 tsp salt, and 0.25 tsp pepper until emulsified. Taste and adjust.
2. Prepare 4 portions of mixed vegetables (zucchini, fennel, onion, mushroom, cherry tomato, aubergine, etc.) and 1 packet of sheep's cheese. Decide on either large pieces for grill parcels or smaller cubes for skewers.
3. For the parcel method: cut the vegetables into larger pieces, toss with the marinade, and leave to marinate at room temperature for 1 hour. For skewers: cut into smaller cubes and thread onto roulade skewers, then brush with the marinade and marinate 1 hour.
4. Preheat the grill to medium-high. For parcels: divide the marinated vegetables and cheese cubes among flat aluminum grill dishes and grill, covered, for 12–15 min, stirring once, until the vegetables are tender and lightly charred. For skewers: grill directly over the heat, turning every 3–4 min, for 10–12 min until charred.
5. Serve hot, straight from the grill, drizzled with any marinade left in the dish.