Cheese Stuffed Roasted Vegetables

These little hors d'oeuvres went so quickly I wasn't able to get any photos of them. I will have to get some photos the next time I make some, but they were delicious. The jalapenos were a great hit with everyone, I will be sure to increase the jalapeno ratio when I make this dish again.

INGREDIENTS
10 baby Bella mushrooms, stems removed
10 baby zucchini, split in half and seeds removed to form a canoe
10 jalapenos, split in half, seeds removed
10 cherry tomatoes, bottoms removed and seeds discarded (leaving the stem end
gives the tomato a flat "seat")
1 container Boursin Or Rondele Spreadable Cheese

INSTRUCTIONS

1. Heat oven to 450°F.
2. Place the veggies in a heavy cast iron skillet, in a single layer, with their openings pointed down to let any water cook out.
3. Roast 8 minutes.
4. Carefully remove the pan from the oven and flip the veggies over to their serving positions, using two teaspoons.
5. Use the two teaspoons to fill the veggies each with approximately 1 teaspoon of Boursin or Rondele Gourmet Spreadable Cheese.
   
6. When all are filled, carefully return the hot pan to the oven and roast an additional 8 minutes.
7. Carefully move to a serving plate and serve.