3 bell peppers of different colors, halved and seeded

2 zucchini, cut into 1/2-inch (1-cm) slices

1/4 cup (60 ml) olive oil

2 cloves garlic, finely chopped

1 red onion, sliced

1 log 3.5 oz (100 g) unripened goat cheese, coarsely crumbled

3 tbsp fresh basil, chopped

Salt and pepper

Preheat the grill, setting the burners to high.

In a bowl, add the bell peppers and zucchini to the oil and garlic. Toss to coat. Season with salt and pepper.

Place the vegetables on the grill and grill both sides. Remove from the grill and cut into pieces. Cook the onion in a specially designed grill wok.

Place the vegetables in a serving dish. Sprinkle with the cheese and basil.

Season with pepper and serve immediately. Delicious with grilled meat and poultry.

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