Clean and roughly chop the vegetables. Dice Fontina PDO, remove the rind and keep it aside.
Grill the vegetables on both sides and then transfer them to a bowl.
Cut an orange into quarters and keep the wedges aside.
Meanwhile, prepare the parsley oil. In a blender, mix extra virgin olive oil with parsley leaves and pepper. Blend everything until you get a nice vivid colour and then filter it through a strainer.
Season the vegetables and orange wedges with the parsley oil. Add diced Fontina PDO and mix well.