Grilled vegetable appetizer with ricotta

4 servings

40 minutes

Grilled vegetable appetizer with ricotta is a true embodiment of Italian cuisine, combining simplicity and richness of flavors. The dish's history originates from Mediterranean gastronomy traditions where fresh produce and aromatic herbs play a key role. Oil-free grilled vegetables—zucchini, eggplant, peppers, tomatoes, and mushrooms—acquire an appetizing caramelized crust that reveals their natural juices and aromas. A marinade of olive oil, soy sauce, garlic, and lemon adds zest and freshness. Creamy ricotta mixed with fragrant herbs softens the taste creating a harmony of textures. This light yet rich dish is perfect as an appetizer, a complement to main courses or as an independent gastronomic masterpiece. It pairs wonderfully with crispy bread and a glass of white wine.

Energy value per serving

• Calories: 354.9
• Proteins: 15.5g
• Fats: 21.3g
• Carbohydrates: 28.5g

Ingredients

• Zucchini: 2 pc
• Eggplants: 2 pc
• Onion: 2 pc
• Red sweet pepper: 1 pc
• Green bell pepper: 1 pc
• Yellow bell pepper: 1 pc
• Plum tomatoes: 4 pc
• Champignons: 4 pc
• Ricotta cheese: 250 g
• Coriander: to taste
• Olive oil: 50 ml
• Soy sauce: 2 tbsp
• Provencal herbs: to taste
• Garlic: 1 clove
• Lemon: 0.5 pc
• Tarragon leaves: to taste

Cooking steps

1. Clean the fresh herbs from the stems and chop finely until powdered, then mix with the cottage cheese.

   Required ingredients:

   • Coriander:  to taste
   • Provencal herbs:  to taste

2. Cut the vegetables into slices 1.5–2 cm thick, halve the tomatoes lengthwise, and slice the onion into thick rings.

   Required ingredients:

   • Zucchini: 2 pieces
   • Eggplants: 2 pieces
   • Onion: 2 pieces
   • Red sweet pepper: 1 piece
   • Green bell pepper: 1 piece
   • Yellow bell pepper: 1 piece
   • Plum tomatoes: 4 pieces
   • Champignons: 4 pieces

3. Heat the pan well and sauté all the vegetables and mushrooms on both sides without oil until they acquire a nice color.

   Required ingredients:

   • Zucchini: 2 pieces
   • Eggplants: 2 pieces
   • Onion: 2 pieces
   • Red sweet pepper: 1 piece
   • Green bell pepper: 1 piece
   • Yellow bell pepper: 1 piece
   • Plum tomatoes: 4 pieces
   • Champignons: 4 pieces

4. Prepare the marinade by mixing all the components and generously soak the vegetables and mushrooms with it using a brush. Place the soaked vegetables in a bowl, cover with a lid, and let sit for 5-10 minutes. Arrange the vegetables around the edge of the plate and place ricotta mixed with herbs in the center.

   Required ingredients:

   • Olive oil: 50 ml
   • Soy sauce: 2 tablespoons
   • Garlic: 1 clove
   • Lemon: 0.5 piece
   • Tarragon leaves:  to taste