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 was gifted these beauties from my niece’s garden over the weekend and I had some fresh corn on the cob that I wanted to use up, so I grilled everything and started stacking!
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.
A good dowse of olive oil and a swipe of rich balsamic glaze adds wonderful flavor and completes the presentation. A fun and a little different way to showcase what’s left of our summer’s bounties!
- 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.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Hi Marie – I am definitely trying this recipe tomorrow – making a shopping trip to a local couple that grow veggies year round, we are in California so they can do that – your recipes are so wonderful and I have not been disappointed with every recipe that I have made for my family – we are eating healthier and the variety that you present with your recipes is awesome
Cooking with you Marie is fun and rewarding thanks for sharing with us your wonderful gift of cooking and my family thanks you too – they have never eaten so good!
I just made this last night! It was beautiful and delicious!! I had run out of balsamic vinegar (crazy, I know!) and I think it would have been even better with that! thanks for the recipe!
Hi Marie,
your blog in wonderful, your recipes are so coloured, I love them!
Excuse me if I make some mistakes but I don’t speak English very well and I have some difficulties to understand your posts.
But you are so good and I’ m really interested at your website.
Makes me so happy that it’s summer — the colors of the food alone make your want to savor every bite. No one has to tell me to eat my veggies! Beautiful photos, Marie!!@
you need to have a full cookbook..thats all…
Oh boy, I need to get more corn. Just looking at these photos has me drooling.
What a wonderful idea, Marie! I wish I had lots of garden produce to use up this way, but I have been enjoying Colorado grown corn this summer and I will try this before that season is over. WE had snow on the high mountains this morning–autumn and winter are coming!
Beautiful! Here in Southern California we are nowhere near the end of summer – so we’ll be enjoying this one for weeks to come! Well done, amica!
You definitely have a way with vegetables.
I wish summer would never end.
Oh my god that looks so beautiful!!! You’re very creative – thanks for the inspiration!
I want to eat at your house!!