Serves 4

Cooking time: 10 minutes

 What you need

• An assortment of summer vegetables, we used asparagus, sliced mushrooms, sliced summer squash & zucchini, and assorted bell peppers, cut into 1-inch wide strips
• Olive oil
• Salt
• 1lb of mozzarella cheese, cut into bite-sized pieces
• 1 pouch Haven’s Kitchen Red Pepper Romesco

How to make it

1. Preheat a grill or grill pan for at least 15 minutes. Toss the veggies, separately, with olive oil and a pinch of salt, and grill them, in groups until charred but not overcooked, a few minutes max
2. Place on a platter with the mozzarella dotted around the veggies. Drizzle with Romesco and serve

 *The trick here is tossing and grilling the vegetables separately – as the asparagus may take a minute or so more than the zucchini and you want to be able to control burning. It also looks nice on the platter to have them bunched by vegetable.