Grilled Vegetable Casserole with Cheese

Ingredients

3 eggplants

3 zucchini

4 tomatoes

2 red bell peppers

2 yellow bell peppers

2 onions

1 bunch cilantro

1 bunch parsley

250 g mozzarella cheese

150 g Parmesan cheese

For the marinade:

150 ml olive oil

2 tbsp white wine vinegar

3 cloves garlic

Salt to taste

Pepper to taste

For the marinade, combine olive oil, white wine vinegar, and grated garlic. Chop the herbs. Slice the eggplants, zucchini, and tomatoes (use firm ones to minimize juice loss) into 1 cm thick slices, and the onion into half rings. Place the vegetables in a bowl, pour the marinade over them, season with salt and pepper. Let them marinate for 10-15 minutes. It's best to marinate the onions in a separate bowl; this will make them easier to use later when frying.

While the vegetables are marinating, place the bell peppers on a grill rack in the oven at 240 degrees Celsius (450 degrees Fahrenheit) until charred on all sides, then immediately place them in a plastic bag for about ten minutes. Then, peel them, remove the seeds, and cut into strips.

Fry the onions, eggplant, zucchini, and tomatoes in batches in a grill pan. It's best to fry each vegetable separately, as they will each cook at a different temperature.