Herbed ricotta and chargrilled vegetable stacks
Nutrition Info.(per serve)
4 medium-large flat mushrooms, stems removed
450g peeled butternut pumpkin, thinly sliced
1 medium red onion, cut into wedges
1 medium red capsicum, thickly sliced
1 large courgette, thinly sliced
5 cups baby rocket
3/4 cup ricotta
1/4 cup lemon juice
2 tablespoons olive oil
4 slices grainy bread, with a little reduced-fat spread, to serve
Total fat 21g
Saturated fat 6g
Dietary fibre 10g
- Spray a large chargrill pan or barbecue hotplate with olive oil and heat to medium-high. Cook mushrooms, pumpkin, onion, capsicum and courgette, in batches, for 4 minutes each side, or until golden and tender.
- Meanwhile, finely chop half of the rocket and, in a small bowl, combine with ricotta. In a separate small bowl, whisk together the lemon juice with olive oil.
- Divide ricotta mix among 4 plates, creating the base layer of the stack. Place vegetables on top of ricotta with remaining rocket. Drizzle with lemon dressing. Serve with grainy bread on the side.
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