Name: Grilled vegetable and ricotta stack
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 baby eggplants (120g), sliced thickly lengthways; 1 green capsicum (200g), sliced thickly lengthways; 1 red capsicum (200g), sliced thickly lengthways; 2 zucchini (300g), sliced thickly lengthways; 4 x 175g flat mushrooms, stems removed; 2 cup (400g) ricotta cheese; 2 clove garlic, crushed; 1/2 cup coarsely chopped fresh basil; 2 tablespoon finely chopped fresh chives; 1 tablespoon coarsely chopped fresh oregano; 1 tablespoon finely grated lemon rind; 2 tablespoon toasted pine nuts; 1/4 cup (35g) drained semi-dried tomatoes, halved; 1/2 cup firmly packed fresh basil leaves; 2 tablespoon balsamic vinegar; 2 tablespoon water

Keep aside a little of the semi-dried tomato pesto and spread it on crusty grilled slices of bread with a drizzle of olive oil.

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Ingredients

2 baby eggplants (120g), sliced thickly lengthways

1 green capsicum (200g), sliced thickly lengthways

1 red capsicum (200g), sliced thickly lengthways

2 zucchini (300g), sliced thickly lengthways

4 x 175g flat mushrooms, stems removed

2 cup (400g) ricotta cheese

2 clove garlic, crushed

1/2 cup coarsely chopped fresh basil

2 tablespoon finely chopped fresh chives

1 tablespoon coarsely chopped fresh oregano

1 tablespoon finely grated lemon rind

2 tablespoon toasted pine nuts

1/4 cup (35g) drained semi-dried tomatoes, halved

1/2 cup firmly packed fresh basil leaves

2 tablespoon balsamic vinegar

2 tablespoon water

Method

1.Cook eggplant, capsicums, zucchini and mushrooms, in batches, on heated oiled grill plate (or grill or barbecue) until tender.

2.Meanwhile, combine cheese, garlic, herbs and rind in medium bowl.

3.For the semi-dried tomato pesto, blend or process tomato and basil until mixture forms a paste. With motor operating, gradually add combined vinegar and water in thin, steady stream until pesto is smooth.

4.Divide mushrooms, stem-side up, among serving plates; layer with cheese mixture then random slices of eggplant, zucchini and capsicums. Drizzle with pesto; sprinkle with nuts.

Delicious as a casual weekend lunch, elements of this salad can also inspire other meals. Try the pesto tossed with al dente pasta or spread the fresh ricotta mix on crispy bruschetta.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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