Grilled vegetable and ricotta stack

What better way to get your five-a-day than this colourful and healthy vegetable and ricotta stack.

  • 50 mins cooking
  • Serves 4
  • Print
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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Grilled vegetable and ricotta stack
  • 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


Grilled vegetable and ricotta stack
  • 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.

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