Heat grill until fairly hot. Clean grill grates thoroughly. Coat each side of provolone round heavily with olive oil.
Sprinkle herbs evenly on both sides of the cheese. This will make a very thick coating, but a lot will come off on the grill.
Gather the troops, say your prayers, and make any announcements you have to make. Provoleta is the most time-sensitive food I know of, right up there with the soufflé or the elite NY style coal-fired pizza. You want the first group of diners ready to pounce on their provoleta like wild dogs on their prey. Do NOT put it on the grill before doing this step. You have been warned.
Put it on the grill. Wait until it starts melting, about a minute. Flip it with a metal spatula, pulling up as much as you can. Don't worry about the cheese stuck to the grill. It will burn off.
Wait another minute or so and remove as much of the provoleta as you can from the grill. (Chances are some will be stuck). Throw it on a plate and get out of the way.