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

CaloriesProteinsFatsCarbohydrates

354.9

kcal

15.5g

grams

21.3g

grams

28.5g

grams

Ingredients

4servings

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:
1. Coriander: to taste
2. 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:
1. Zucchini: 2 pieces
2. Eggplants: 2 pieces
3. Onion: 2 pieces
4. Red sweet pepper: 1 piece
5. Green bell pepper: 1 piece
6. Yellow bell pepper: 1 piece
7. Plum tomatoes: 4 pieces
8. 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:
1. Zucchini: 2 pieces
2. Eggplants: 2 pieces
3. Onion: 2 pieces
4. Red sweet pepper: 1 piece
5. Green bell pepper: 1 piece
6. Yellow bell pepper: 1 piece
7. Plum tomatoes: 4 pieces
8. 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:
1. Olive oil: 50 ml
2. Soy sauce: 2 tablespoons
3. Garlic: 1 clove
4. Lemon: 0.5 piece
5. Tarragon leaves: to taste

Grilled vegetable appetizer with ricotta

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