Vegetable and ricotta stack

Name: Vegetable and ricotta stack
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 large eggplant, trimmed and cut into 5mm-thick slices; 1 large red capsicum, seeded and cut into thick strips; 2 zucchini, trimmed and cut into 1cm-thick diagonal slices; 4 field mushrooms, cut into 1cm-thick slices; salt and cracked black pepper; 4 slices woodfired bread; 300g ricotta, roughly crumbled

4.6

(3)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Cost: $2.69 /serving

Author : Kate Murdoch

kid friendly easy budget friendly

Ingredients

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1 large eggplant, trimmed and cut into 5mm-thick slices1 large red capsicum, seeded and cut into thick strips2 zucchini, trimmed and cut into 1cm-thick diagonal slices4 field mushrooms, cut into 1cm-thick slicessalt and cracked black pepper4 slices woodfired bread300 grams ricotta, roughly crumbled

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Instructions

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Step 1

Preheat oven to 150°C. Heat a stovetop chargrill over medium-high heat and spray with oil spray. Sprinkle the eggplant, capsicum, zucchini and mushrooms with salt and cracked black pepper and spray with extra oil spray. Grill, in batches, until charred and tender. Transfer cooked pieces to an oven tray lined with non-stick baking paper and place in the oven to keep warm.

Step 2

Spray the bread with oil spray and grill until charred.

Step 3

To serve, divide the bread between serving plates. Stack the vegetables on the plates then sprinkle with the crumbled ricotta. Drizzle each stack with a little olive oil and balsamic vinegar, along with extra salt and cracked black pepper. Serve immediately with black olive tapenade, if desired.