Description
A fresh and vibrant summer dish featuring creamy ricotta paired with grilled seasonal vegetables, zesty lemon, and crusty bread. Perfect for light lunches, appetizers, or entertaining.
Ingredients
Scale
- 1 cup ricotta cheese
- 2 medium zucchinis, sliced lengthwise
- 1 cup cherry tomatoes
- 4 spring onions
- 1 cup fresh peas in pod
- 1 lemon, halved
- 4 slices crusty bread
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your grill or grill pan over medium-high heat.
- In a bowl, toss zucchini, tomatoes, peas, and spring onions with olive oil, salt, and pepper.
- Lightly oil the grill grates or grill pan to prevent sticking.
- Grill vegetables and lemon halves for 3 to 5 minutes per side until lightly charred. Toast bread slices until golden.
- Arrange grilled veggies around a bowl of ricotta on a large platter.
- Squeeze grilled lemon over the platter, drizzle everything with olive oil, and sprinkle with flaky salt and pepper.
- Serve immediately with warm bread for scooping and dipping.
Notes
- Use full-fat ricotta for the creamiest texture.
- Let ricotta sit at room temperature before serving for best flavor.
- Fresh herbs like basil or mint make a great garnish.
- Grill vegetables in batches to avoid overcrowding.
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 6g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg
Keywords: summer ricotta, grilled vegetables, vegetarian appetizer, easy summer recipe, ricotta platter