Overrun with zucchini, eggplant and tomatoes from the end of summer? Grill 'em up, stack them between fresh ricotta and top with a balsamic drizzle.
Soak up the last of the summer vegetables by grilling and stacking them in between fresh ricotta for a fun side dish or a light lunch. It's like Jenga with your food!
Grilled fall veggie stack with fresh ricotta recipe
1 medium zucchini
1 medium eggplant
1/2 cup cherry tomatoes
1 cup fresh whole milk ricotta
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste
Balsamic vinegar (for garnish)
Fresh basil leaves (for garnish)
Carefully slice the eggplant and zucchini lengthwise into thin strips. You want the strips thick enough to hold up on the grill but thin enough that once cooked, they become pliable. 1/8-1/4 of an inch is about the thickness you're aiming for.
Slice the tomatoes in half.
Toss the zucchini and eggplant slices with the olive oil in a large bowl so that each piece is coated. Season with salt and pepper to taste.
Heat an outdoor grill or an indoor grill pan over medium-high heat and place the zucchini and eggplant slices on the grill.
Grill for about 3 minutes per side or until you start to see the charred grill lines. Flip and grill the other side.
Remove vegetables from the grill and place one slice of eggplant on the bottom of a plate.
Top the eggplant slice with a dollop of the ricotta.
Layer a slice of zucchini on top of the ricotta and repeat the ricotta, vegetable, ricotta layering process until you have a complete stack.
Drizzle the completed stack with the balsamic vinegar, garnish with the basil leaves and place the halved cherry tomatoes about the plate before serving (you could also grill the tomatoes if desired before plating them).