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Vegetarian, Italy

Grilled scamorza with grilled vegetables

Grilled scamorza with grilled vegetables is an Italian vegetarian dish for 4 people, ready in 35 minutes, very easy to make, for about €3.50 per person. The key is a very hot, oil free pan, which lets the smoked scamorza form its own golden crust over summer vegetables marinated in olive oil and balsamic vinegar.

Tonight, golden pan seared smoked scamorza slices with grilled vegetables and bread, simple and satisfying.

Grilled scamorza with grilled vegetables
Total time
35 min
Difficulty
Very easy
Cost per person
€3.50
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

Smoked scamorza has that smokehouse flavor that changes everything the moment it hits a hot pan, melting softly inside while the outside turns into a crisp golden crust. Grilled summer vegetables, zucchini, eggplant and bell peppers, bring softness and a touch of sweetness that balances the salty, smoky cheese. Finished with a drizzle of balsamic and fresh basil, it smells like Italy before the first bite.

This is the kind of weeknight dinner you throw together when there are vegetables sitting in the crisper and no energy for a long cooking session. Kids love the soft, melty scamorza, and adults appreciate how much character such a simple dish can have. Serve it with good bread for dipping, it's a full dinner that barely dirties a dish.

The ingredients

4 people

Dairy

  • Smoked scamorza 400 g

Fruits and vegetables

  • Zucchini 2
  • Eggplant 1
  • Red bell peppers 2
  • Garlic 1 cloves
  • Basil 6 leaves

Bakery

  • Country bread 1

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Gluten

The step by step recipe

  1. Cut the zucchini, eggplant and bell peppers into even strips and brush them with olive oil.

    Keep the same thickness throughout so they cook evenly together.

  2. Grill the vegetables in a grill pan or in the oven at 230°C, turning them as they cook. 15 min

    Don't crowd the pan, otherwise they'll steam instead of grilling.

  3. Season the vegetables with olive oil, balsamic vinegar, chopped garlic, basil, salt and pepper.

    Season them while still warm, they soak up the marinade better.

  4. Cut the scamorza into 1 cm slices and sear in a hot, oil free pan for 1 minute per side. 4 min

    Flip with a thin spatula as soon as the bottom turns golden, before it melts too much.

  5. Arrange the hot scamorza over the vegetables and serve right away with bread.

    Eat the scamorza immediately, it firms up as it cools.

Our tips to get it right

  • Pick a firm scamorza, it slices more cleanly and holds its shape better in the pan than a younger, softer one.
  • Salt the vegetables only at the end of cooking, salt draws out water and keeps them from browning well if added too early.
  • Make the grilled vegetables ahead of time, they actually taste better warm or at room temperature once marinated.

The variations

  • Swap the scamorza for mild provolone or halloumi, both pan sear well without melting away.
  • For a quicker version, use store bought grilled vegetables and focus your time on searing the cheese.
  • For kids, cut the scamorza into small cubes and blend the vegetables into a warm dip for bread.

What to serve it with

  • Grilled or plain country bread
  • A simple green salad
  • A glass of fresh white grape juice

Storage

The grilled vegetables keep for 2 to 3 days in the fridge in a sealed container and taste good cold or reheated in a pan. The scamorza should be cooked right before serving, since it firms up and loses its melty texture as it cools. This dish doesn't freeze well once assembled.

Questions about this dish

Can you use a different cheese instead of scamorza?

Yes, mild provolone or halloumi work well since they sear without melting away. Avoid younger or creamier cheeses, they would melt straight into the pan.

Do you need a grill pan for the vegetables?

No, a regular hot skillet or a 230°C oven works just as well. The key is not crowding the vegetables so they grill instead of steaming.

Can the vegetables be made ahead?

Yes, that's actually recommended, grilled and marinated vegetables taste even better after a few hours of resting. Only cook the scamorza at the last minute, right before serving.

Why shouldn't the scamorza cook too long?

After about a minute per side, it starts to melt and loses its shape in the pan. As soon as the bottom turns golden, flip the slice with a thin spatula.

How long does it take to make a grilled scamorza with grilled vegetables?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a grilled scamorza with grilled vegetables?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a grilled scamorza with grilled vegetables cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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