1 Cup Balsamic Vinegar
3 TBSP Maple Syrup
Various colored Bell Peppers, halved, seeds, stems, and white parts removed
1 Zucchini, sliced lengthwise into thick strips
1 large or 2 small Summer Squash, sliced lengthwise into thick strips
1/4 Cup Vegetable Oil
1 Cup, 8 oz, Bread Cheese
Salt and Pepper
For balsamic glaze:
Using small saucepan over medium heat, bring balsamic vinegar and maple syrup to a boil. Reduce heat to low simmer and cook until thickened, about 10-12 minutes. The glaze should reduce to 1/2 cup. Set aside to cool.
For grilled vegetables:
Preheat grill to medium heat. Brush vegetable oil over all sides of vegetables and place on large platter.
Once heated, place each vegetable directly onto grill, cook for 4-5 minutes on each side, flipping once. Remove zucchini and yellow squash from grill first, leaving bell peppers for 1-2 additional minutes.
Place Bread Cheese directly onto heated grill, heating both sides for 3-4 minutes until warmed through. While Bread Cheese is grilling, slice grilled bell peppers into long strips and place on serving platter with grilled zucchini and yellow squash.
Remove Bread Cheese from grill. Place over grilled vegetables and pour balsamic glaze over everything. Serve immediately.