Grilled vegetables with scamorza and mint leaves

Wash all the vegetables and start cutting them into thin slices. Warm well a cast iron skillet, then grill all the vegetables. When the vegetables are cooked, place them in a bowl and add extra virgin olive oil and the mint leaves. Mix the vegetables and the mint so that they are completely coated with the oil. Add a pinch of salt and pepper to taste.

At this point, take the scamorza cheese, cut it into cubes approx. half inch wide (if you prefer you can grill for a few minutes using the same cast iron skillet) and add it to the vegetables.