Grilled Primosale with Seasonal Vegetables

Name: Grilled Primosale with Seasonal Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Primosale cheese (each 190 g) 4; Romanesco broccoli 0.8 lb; Brussels sprouts 10.6 oz; New potatoes 0.7 lb; Carrots 2 cups; Red Tropea onions 0.8 lb; Rosemary 1 sprig; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

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Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Grilled primosale is one of those dishes that, honestly, really really showcases the golden side of Italian cooking. Especially from the beautiful southern areas like Sicily and Calabria. The cheese? Known for its fresh and mild flavor, it’s grilled just enough to get that crispy outside while staying tender inside. So when you bite in, there's a tasty contrast. And pairing grilled primosale with seasonal vegetables? Total win, trust me. This isn’t your usual grilled cheese recipe—using primosale makes it feel both comforting and, like, a bit fancy.

The vegetables—like potatoes, carrots, cavolo romano, Brussels sprouts, and sweet cipolle di Tropea onions—absorb all those flavors from grilling and a bit of stove time. And makes everything moist and packed with taste. Cipolle di Tropea? Adds a pop of color and that Southern Italian flair. No question.

The great thing here is how this dish turns a classic Sicilian cheese into the star of a quick vegetarian meal. Hearty but not heavy. Folks in Southern Italy, they mix it up: quick steam or pan-cook for carrots and potatoes, while onions and cavolo romano get some caramelization. Everything's sweet and tangy. And look, it all comes together on the plate, so each bite has a little crunch, a bit of tender cheese, and those moist veggies.

This recipe is a smart, healthy grilled cheese option for dinner. Creamy richness, loads of veggies, but not too heavy. It’s a neat way to make an easy grilled cheese feel new—total Southern Italian nod. Whether you're into summer grilling recipes or just want something crispy and satisfying, this dish makes vegetarian cooking feel, like, effortless. Perfect for when you want a dinner that's rich in flavor and tied to the bright culinary roots of Southern Italy. Seriously, it’s gonna become a favorite, for real.

How to prepare Grilled Primosale with Seasonal Vegetables

To prepare the grilled primosale with vegetables, first wash all the vegetables well. Take the potatoes and without peeling them, cut them into wedges 1. Move on to the carrots: peel them and cut them in half 1. Then make slices and finally sticks 3.

Now take care of the Brussels sprouts, remove the outer leaves and the lower part 4, cut them in half 5 and set them aside. Take the Romanesco broccoli and separate the florets 6, if they are very large, cut them in half 6.

Now also cut the onions into wedges 7. Put a pot full of water on the stove that will be used to boil the vegetables. When it's hot, pour a generous amount of oil into another pan and add the potatoes 8. Sauté them for about 5 minutes. In the meantime, immerse the Romanesco broccoli in the boiling water.

Blanch them for 3-4 minutes 10. Meanwhile, also check the potatoes to prevent them from burning 11. Using a slotted spoon, remove the Romanesco broccoli and transfer them to the potatoes 12.

In the same cooking water, add the Brussels sprouts 13, cook them for 2-3 minutes and as before, drain them with the slotted spoon 14. Transfer them to the pan with the potatoes 15.

Add the onions 16, the carrots 17, and sauté everything 18.

Transfer to a baking tray lined with parchment paper 19. Season with salt 20, pepper, oil, and add the rosemary 21. Bake in a preheated static oven at 392°F for about 25-30 minutes.

When there are only a few minutes left, start preparing the primosale. Place a pan on the stove and let it heat up. Brush the primosale with oil 22, on both sides 23. Place the cheese in the hot pan and cook for 2-3 minutes over medium heat 34.

When it is slightly golden, flip it 25 and cook for another 2-3 minutes. Now also remove the vegetables from the oven 26. Serve the primosale with the seasonal vegetables, adding a pinch of black pepper and a drizzle of oil 27.