Grilled veggies are a versatile staple on our summer menus perfect for entertaining as well as everyday meals. They can be enjoyed hot off the grill, room temperature or chilled in appetizers, sides, mains, pastas, and in endless salad combinations. Just when I thought I had exhausted all the ways to prepare grilled veggies I discovered something new - ricotta!
Now of course I know ricotta. What I discovered was that combining it with lemon and using it as a bed for a colorful array of grilled veggies is a whole new taste sensation that elevates this fundamental dish in just 3 easy steps:
- Zest 1 lemon (reserve lemon for juice) and combine zest with 15 oz fresh ricotta, 2 TBSP extra virgin olive oil and salt to taste.
- Spread ricotta mixture on a platter.
- Top with grilled veggies. Drizzle a little more olive oil and fresh lemon juice over top. Garnish with fresh chopped herbs like basil or mint and toasted nuts like pine nuts (optional). For a little zing, add a dash of crushed red pepper.
Ricotta can be made 1-2 two days in advance. Stir well before serving.
Impress your guests with this simple combination and see for yourself. This technique is equally delicious with hot or cold veggies, marinated or simply prepared with olive oil, salt and pepper. Try it on grilled crusty bread too!