Baked Ricotta With Chargrilled Veggies

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11 Ingredients

Number of servings

8

2 red capsicums, deseeded, quartered
3 small red chillies, finely sliced
450grams eggplants, sliced
400grams kent pumpkin, deseeded, cut into thin wedges
3 zucchini, sliced lengthways
1 1/2tablespoons extra virgin olive oil
2tablespoons thyme leaves, plus extra to garnish
1 lemon, zested
5milliliter extra virgin olive oil spray
750grams fresh ricotta
1 crusty baguette, thinly sliced diagonally

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Preheat oven to 200°C. Line a baking tray with baking paper. Grease and line a 3-cup-capacity bowl with plastic wrap. Drain ricotta in a fine sieve, pressing firmly to remove liquid. Transfer to a bowl. Add zest and two-thirds each of the chilli and thyme and stir well to combine. Spoon ricotta into lined bowl, pressing down firmly. Turn out onto tray and remove plastic. Press remaining chilli and thyme over ricotta. Drizzle over 1 tbs oil and bake for 30-40 minutes or until light golden and firm. Slice.

Step 2 of 3

Meanwhile, heat a chargrill pan over medium-high heat. Spray vegetables with oil and cook, in batches, for 3-4 minutes on each side or until charred and softened.

Step 3 of 3

Spray bread with oil and chargrill for 3 minutes on each side. Top with vegetables and ricotta. To serve, drizzle over remaining oil and garnish with extra thyme.