As the end of summer is nearing and our gardens are dying down here’s a fun way to enjoy the last of our summer veggies. You can grill them like I did or roast them in the oven, it doesn’t matter, but for a nice little twist stack them between layers of creamy ricotta flavored with romano cheese, basil and fresh corn kernels.
This could be a colorful appetizer, a light lunch or the perfect side dish next to grilled meats. It doesn’t need to be heated, the veggies are cooked already and besides it’s best served at room temperature anyway.
I used the sturdy zucchini planks as the base then just layered everything else from that point on, saving the corn planks and kernels for the top. The ricotta mixture will act as the “glue” that will keep everything together and in place.
- Stick with vegetables that will lay flat, like peppers, eggplant and zucchini. I would not use small mushrooms or something like asparagus.
- 2 ears of fresh corn, grilled and kernals and planks set aside.
- 2 cups of ricotta, drained well
- ¾ cup of grated romano or to taste
- a handful of fresh chopped basil
- a handful of the fresh kernels, ( reserve most of the planks for the top)
- salt and pepper to taste
- olive oil
- balsamic glaze
- basil for garnish
- Grill all your vegetables or roast them if you choose.
- Remove kernels and planks from corn.
- Stir together in a bowl the ricotta, romano, and basil, then fold in some of those corn kernels. Taste for desired amount of cheese and herbs.
- Start with your grilled zucchini planks, then spread the cheese mixture on top, then next layer and repeat.
- Use the corn planks for the top along with remaining kernels, everything will stick easily to the ricotta.
- Depending on how many veggies you cook or how high you stack them you might need to make more ricotta mixture, this is just an estimate.