VEGETARIAN

Grilled Vegetable Appetizer with Ricotta

Appetizers | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Grilled Vegetable Appetizer with Ricotta

Ingredients

Zucchini - 2 pieces
Eggplant - 2 pieces
Onion - 2 pieces
Red Bell Pepper - 1 piece
Green Bell Pepper - 1 piece
Yellow bell pepper - 1 piece
Plum Tomatoes - 4 pieces
Champignon Mushrooms - 4 pieces
Ricotta cheese - 8.8 oz
Cilantro - to taste
Olive Oil - 1 fl oz
Soy Sauce - 2 tablespoons
Herbes de Provence - to taste
Garlic - 1 clove
Lemon - ½ piece
Tarragon leaves - to taste

Step by Step guide

Step 1

Remove the stems from the fresh herbs, chop finely with a knife until powdered, and mix with the ricotta.

Step 2

Slice the vegetables into pieces 1.5–2 cm thick, cut the tomatoes in half lengthwise, and the onion into thick rings.

Step 3

Heat a skillet well and sauté all the vegetables and mushrooms without oil on each side until they acquire a nice color.

Step 4

Prepare the marinade by mixing all the components, and generously brush the vegetables and mushrooms with it. Place the marinated vegetables in a bowl, cover with a lid, and let sit for 5–10 minutes. Arrange the vegetables in a circle on a plate, with the ricotta mixed with herbs in the center.