Marinated Grilling Cheese “Lasagna” Stacks
1 small zucchini, cut lengthwise into 1/4 inch strips
1 small red onion, sliced into 1/4 inch thick rounds
1 teaspoon olive oil
1 pkg. ROUGETTE® Bon•fire Marinated Grilling Cheese with Herbs
4 oz. jarred roasted red pepper, drained and patted dry with paper towels
Garnish: fresh minced basil, 2 teaspoons balsamic syrup
Preheat grill to medium high heat.
Brush zucchini strips and onion rounds with olive oil and grill covered for 5 minutes.
Turn zucchini and onion and grill covered for 5 more minutes.
Transfer zucchini strips and onions to a plate. When cool enough to handle, lay half the zucchini strips in the bottom of the Grilling Cheese pan. Layer on onion rounds. Remove Marinated Grilling Cheese from wrapping and arrange over the onion rings. Top with roasted red pepper and the remaining zucchini strips.
Place pan on hot grill. Close grill lid and cook for 10 minutes or until cheese melts and begins to bubble and brown around the edges of the pan.
To serve, transfer pan to a heatproof tray or plate and garnish with balsamic syrup and minced basil. Slice into two pieces and serve warm.