Ingredients (2-3 servings)
1. Peel some of the skin off the zucchini and cut into slices. Cut bell pepper into bite-sized pieces. Cut potatoes into bite-sized pieces and boil. Cut French bread into bite-sized pieces to serve.
2. Place the Camembert cheese in the center of the charcoal grill and cook over medium heat. Drizzle olive oil around the cheese and add the ingredients from step 1 and the rosemary twig. Adjust the heat as needed and grill. When the underside of the cheese is lightly browned, turn it over and make cross-shaped cuts.
3. Enjoy the grilled vegetables and bread by dipping them in the melted Camembert.
A menu where you can enjoy the deliciousness of grilled vegetables on a carbon grill. The melted Camembert cheese is irresistibly gooey, and as you continue grilling, it becomes softer and more spreadable. Towards the end, it's recommended to mix the cheese with the ingredients and enjoy the crispy cheese crust that forms.
After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING