Grilled Vegetable Stacks With Lemon, Parmesan Ricotta Cream

These vegetable stacks are fun to make, very easy to put together and they make a beautiful and unique presentation. I’m a big fan of grilled vegetables, and as soon as the weather gets nice I’m often out there grilling whatever veggies I have on hand.

Basically you stack up some of your favorite grilled vegetables layered with a very flavorful ricotta mixture in between.

I chose to make mine with some grilled zucchini and grilled eggplant, but think about it, you can stack nicely sliced bell peppers, onion slices, potato slices and portobella mushrooms to name a few, all layered with that dreamy ricotta mixture.

You’ll want to get some good grill marks for a nice presentation when the vegetables are stacked.

The “glue” and the flavor buster in between the layers is this mix of ricotta, grated Parmigiano or grated Romano cheese, granulated garlic, parsley, basil, lemon zest and a touch of lemon juice, salt and pepper. There is no recipe, put everything in a bowl mix it up measure with your heart and taste it to your liking. I would suggest getting a more store-bought whole milk ricotta instead of the kind in water behind the deli.

If you get the deli kind you need to strain it of it’s liquid before mixing in everything else. The lemony and herby ricotta mix really elevates the whole dish.

It’s a different way of enjoying your grilled veggies. You can eat it for lunch, brunch, a light dinner. We even stuffed some in a pita for a light dinner one day, it’s all good!

To finish it off make a light vinaigrette of lemon juice, olive oil, salt and pepper. Whisk it up really good until it thickens ,then spoon some all around your stacks and on to your serving platter to enhance it even more.

Happy grilling!