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Cru de Champlain Garden Party


Preparation

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  • In a large bowl, mix the peppers, red onion, zucchini, eggplant and garlic together. Cover with olive oil, season with salt and pepper, and mix until well coated.
  • On the BBQ or in the oven, first grill the peppers skin-side down until they become black.
  • Let cool in a covered dish and then remove the skin. Set aside.
  • Meanwhile, grill the rest of the vegetables. Set aside on a plate.
  • Fill the tortilla with the grilled vegetables, basil leaves, sundried tomatoes and cheese slices.
  • Roll up and cut in half.

Suggestion

You can use these cheeses for this recipe

Accompaniments

Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

See wines