Preparation time: 15 minutes
Marinating time: 1 hour
Cooking time: 5 minutes

It's important that the vegetables be tender and nicely colored; brush them often with marinade during cooking so that they do not dry out or burn.

1. To peel the peppers, grill them on all sides on the barbecue over high heat and peel them when they have cooled. (This step is optional.)
2. Combine all the ingredients for the marinade. Divide into two equal parts.
3. Cut the Canadian provolone into 1.5 cm (1/2") cubes and marinate in half of the marinade for at least one hour in the refrigerator.
4. Brush the vegetables with the other half of the marinade; season with salt and pepper.
5. Place the vegetables on the barbecue grill and mark them for 3 to 4 minutes on each side. Grill the vegetables in two batches to avoid overcrowding.
6. Arrange the vegetables on a serving platter and sprinkle with the cubes of marinated Canadian provolone.
7. Cover with plastic wrap and leave at room temperature for one hour. Garnish with the fresh herbs and serve with the crostini (below).

Crostini with garlic butter

1. Combine the butter, garlic and chives and brush onto the slices of baguette.
2. Grill lightly on the barbecue.