Grilled Veggie Recipe
Seasonal vegetables, onions, homemade saffron ricotta, on toasted multigrain.
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Ingredients
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Vegetables
Saffron Ricotta
Bread
Method
Grilling Vegetables
- 1
Prepare the Vegetables
Wash and chop the zucchini, bell peppers, and eggplant into bite-sized pieces. Slice the red onion into rings.
- 2
Marinate the Vegetables
In a large bowl, combine the chopped vegetables with olive oil, salt, and black pepper. Toss well to coat.
- 3
Making Saffron Ricotta
- 4
Infuse the Saffron
In a small bowl, soak the saffron threads in 1 tablespoon of warm water for about 10 minutes to release their flavor.
- 5
Combine Ingredients
In a mixing bowl, combine the ricotta cheese, infused saffron, honey, lemon zest, and salt. Mix until well combined and creamy.
Toasting Bread
- 6
Toast the Bread
While the vegetables are grilling, toast the multigrain bread slices on the grill or in a toaster until golden brown and crispy.
Assembly
- 7
Assemble the Dish
Spread a generous layer of saffron ricotta on each slice of toasted multigrain bread. Top with the grilled vegetables.
- 8
Serve
Serve immediately while warm. Enjoy your grilled veggie with saffron ricotta on multigrain toast!