Grilled Vegetable Appetizer with Ricotta
Appetizers • Italian
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 10 oz
- Cilantro to taste
- Olive Oil 0 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.
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