Quick & Easy

Grilled vegetables with ricotta

Do you fancy busting out the antioxidants while enjoying a delicious feast? Look no further than these grilled vegetables with ricotta. They'll have your free-radicals shaking in their boots.
grilled vegetables with ricotta



1.Lightly spray zucchini, capsicum, tomato and bread with oil; season vegetables. Cook vegetables and bread, in batches, on a heated grill plate (or grill or barbecue) until vegetables are tender and bread is browned lightly.
2.Spread cheese over toast slices; sprinkle with basil. Serve with vegetables and rocket.

The vegetables can be cooked the night before; store them, covered, in the refrigerator. Toast the bread just before serving. Antioxidants help to prevent cell damage, and capsicum and zucchini are full of them. Serve with a poached egg; this will add an extra 309kJ (74 cal) to each serve.


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