Name: Grilled vegetables with ricotta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 zucchini (240g), sliced thinly lengthways; 2 yellow capsicums (bell pepper) (400g),sliced thickly; 2 tomatoes (300g), halved; 4 slice ciabatta bread (140g); cooking-oil spray; 2 tablespoon low-fat ricotta; 2 tablespoon small fresh basil leaves; 60 gram (2 ounce) baby rocket leaves (arugula)

Grilled vegetables with ricotta

Do you fancy busting out the antioxidants while enjoying a delicious feast? Look no further than these grilled vegetables with ricotta. They'll have your free-radicals shaking in their boots.

Ingredients

2 zucchini (240g), sliced thinly lengthways

2 yellow capsicums (bell pepper) (400g),sliced thickly

2 tomatoes (300g), halved

4 slice ciabatta bread (140g)

cooking-oil spray

2 tablespoon low-fat ricotta

2 tablespoon small fresh basil leaves

60 gram (2 ounce) baby rocket leaves (arugula)

Method

1.Lightly spray zucchini, capsicum, tomato and bread with oil; season vegetables. Cook vegetables and bread, in batches, on a heated grill plate (or grill or barbecue) until vegetables are tender and bread is browned lightly.

2.Spread cheese over toast slices; sprinkle with basil. Serve with vegetables and rocket.

The vegetables can be cooked the night before; store them, covered, in the refrigerator. Toast the bread just before serving. Antioxidants help to prevent cell damage, and capsicum and zucchini are full of them. Serve with a poached egg; this will add an extra 309kJ (74 cal) to each serve.
Note

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Ingredients

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