Hot Brie and grilled vegetables

• 1 zucchini, cut in half, then into 1-inch (2.5 cm) slices

• 1 bell pepper cut into 1" (2.5 cm) pieces

• 4 small onions (cipolini type), peeled

• 8 small potatoes

• 1/3 cup of olive oil

• 1/4 cup balsamic vinegar

• 2 tablespoons of maple syrup

• 2 or 3 slices of country bread

• 1 Brie or other soft cheese (13 oz/400 g)

• chopped fresh herbs (optional)

• salt and pepper from the mill

PREPARATION

1. Place zucchini and bell pepper pieces, onions, potatoes, 1/4 cup (60 mL) oil, balsamic vinegar and maple syrup in a large bowl. Season with salt and pepper and toss to coat. Let marinate at room temperature for 1 hour.

2. Remove vegetables from marinade (discard marinade). Thread vegetables separately onto metal or wooden skewers previously soaked in water. Prepare medium-hot coals. Place skewers on oiled barbecue grill and close lid. Cook potatoes and onions for 15 to 20 minutes and zucchini and bell pepper for 8 to 10 minutes (turning skewers occasionally).

3. Meanwhile, brush bread slices and Brie with remaining oil. Place bread and Brie on oiled barbecue grill. Cook for 3 to 4 minutes or until cheese is soft to the touch and bread is toasted (turn halfway through cooking). Cut bread slices into 1-inch (2.5 cm) cubes.

4. Place the Brie on a large serving plate and score the top. Arrange bread crumbs and grilled vegetables around it. Sprinkle with fine herbs, if desired.