Grilled vegetable and ricotta stack
What better way to get your five-a-day than this colourful and healthy vegetable and ricotta stack. Keep aside a little of the semi-dried tomato pesto and spread it on crusty grilled slices of bread with a drizzle of olive oil.
- 50 mins cooking
- Serves 4
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Ingredients
Grilled vegetable and ricotta stack
- 2 baby eggplants (120g), sliced thickly lengthways
- 1 green capsicum (200g), sliced thickly lengthways
- 1 red capsicum (200g), sliced thickly lengthways
- 2 zucchini (300g), sliced thickly lengthways
- 4 x 175g flat mushrooms, stems removed
- 2 cup (400g) ricotta cheese
- 2 clove garlic, crushed
- 1/2 cup coarsely chopped fresh basil
- 2 tablespoon finely chopped fresh chives
- 1 tablespoon coarsely chopped fresh oregano
- 1 tablespoon finely grated lemon rind
- 2 tablespoon toasted pine nuts
- 1/4 cup (35g) drained semi-dried tomatoes, halved
- 1/2 cup firmly packed fresh basil leaves
- 2 tablespoon balsamic vinegar
- 2 tablespoon water
Method
Grilled vegetable and ricotta stack
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1Cook eggplant, capsicums, zucchini and mushrooms, in batches, on heated oiled grill plate (or grill or barbecue) until tender.
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2Meanwhile, combine cheese, garlic, herbs and rind in medium bowl.
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3For the semi-dried tomato pesto, blend or process tomato and basil until mixture forms a paste. With motor operating, gradually add combined vinegar and water in thin, steady stream until pesto is smooth.
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4Divide mushrooms, stem-side up, among serving plates; layer with cheese mixture then random slices of eggplant, zucchini and capsicums. Drizzle with pesto; sprinkle with nuts.
Notes
Delicious as a casual weekend lunch, elements of this salad can also inspire other meals. Try the pesto tossed with al dente pasta or spread the fresh ricotta mix on crispy bruschetta.
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