Vegetables

1. as needed, olive oil
2. 1 red onion, thinly sliced
3. 1 small eggplant, thinly sliced
4. 1 zucchini, thinly sliced
5. 1 yellow pepper, seeded and quartered
6. 1 orange pepper, seeded and quartered
7. 1 red pepper, seeded and quartered
8. To taste, salt and ground pepper
9. pinch of fresh thyme

Vinaigrette

1. 60 g (2 oz) Roquefort or other creamy blue cheese
2. 60 ml (1/4 cup) 15% M.F. cream
3. 60 ml (1/4 cup) olive oil
4. 10 ml (2 tsp) Dijon mustard
5. 30 ml (2 tbsp) sherry vinegar
6. To taste, salt and pepper