Layered Grilled Vegetables with Roquefort Emulsion Vinaigrette
- In a saucepan, carefully heat cream. Remove from heat and melt cheese into cream. While whisking, add vinegar, mustard and oil.
- Season and set aside.
- Brush red, orange and yellow peppers, zucchini, eggplant and onions with olive oil; season with salt and pepper; and grill on the barbecue (or in a grill pan)
- Stack vegetables in alternating layers and drizzle with vinaigrette.