Grilling eggplants (aubergines) and red peppers gives them a lovely smoky flavor that works wonderfully when combined with a slightly sweet, creamy Gorgonzola cheese.

This simple, colorful appetizer or light vegetarian entrée can be assembled in minutes and tastes delicious. You can use either Gorgonzola Dolce or Dolcelatte; both have a milder flavor than regular blue cheese and melt beautifully under the grill.

You can prepare and grill the vegetables ahead of time – keep them covered at room temperature. Assemble them just before you’re ready to serve and pop under the grill for a couple of minutes.

GRILLED EGGPLANT & PEPPERS with GORGONZOLA

(Makes eight)

Ingredients:

2 red peppers, de-seeded and quartered

2 smallish eggplants (aubergines), sliced into 16 rounds

2 garlic cloves, halved

6 tablespoons of extra-v olive oil

8 oz (200g) of Gorgonzola Dolce or Dolcelatte, sliced into 8

2-4 oz (50g) bag of mache or arugula (lamb’s lettuce or rocket)

2 teaspoons of balsamic vinegar

Sea salt, freshly ground black pepper

Action:

Heat the grill. Rub the cut garlic all over the eggplant and peppers then brush them with 3 tablespoons of the olive oil. Grill for 6-7 minutes each side or until tender and slightly charred, turning once.

Place 8 slices of eggplant on a baking sheet; top each with a pepper quarter then the remaining eggplant slices. Arrange the sliced cheese on top and grill for 1-2 minutes, until the cheese has just melted.

Arrange each on a plate with a few leaves on the side – whisk together the remaining oil, balsamic vinegar and a grind of sea salt and black pepper – drizzle over the mache/arugula and serve immediately.