Herbed ricotta and chargrilled vegetable stacks
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Time to make:
$5.25 per serve
(at time of publication)
Full ingredients list:
4 medium-large flat mushrooms, stems removed
400g peeled butternut pumpkin, thinly sliced
1 medium red onion, cut into wedges
1 medium red capsicum, deseeded, thickly sliced
1 large zucchini, thinly sliced
70g baby rocket
175g reduced-fat smooth ricotta
1/4 cup lemon juice
Nutritional information (per serve)
Instructions and steps:
Step 1Spray a large chargrill pan or barbecue hotplate with olive oil and place over medium-high heat. Cook mushrooms, pumpkin, onion, capsicum and zucchini, in batches, for 4 minutes each side, or until golden and tender.
Step 2Meanwhile, finely chop half the rocket and combine with ricotta in a small bowl. Whisk together the lemon juice with 2 tablespoons of olive oil in a small bowl.
Step 3Smear ricotta mixture over the centre of each serving plate. Stack vegetables on ricotta mixture. Top with remaining rocket. Drizzle with lemon dressing and serve.
About this recipe
First published: May 2017