Vegetable & Ricotta Stack

Our vegetable & ricotta stack makes a wonderful healthy side dish or main meal at any BBQ lunch or dinner.  The fresh vegetables char grilled or  grilled or lightly fried can be assembled and ready for any entertainers needing to prepare ahead of time. You can double the ingredients for our Versatile Rectangle Master or use the same ingredients for the Square Master.

 

Ingredients
3-4 potatoes
1 eggplant or 2 baby eggplants- sliced thickly length ways
1 yellow or green capsicum
1 red capsicum
2 large zucchini
4 flat mushroom
2 cups-500g ricotta cheese
2 cloves garlic, crushed
1/2 cup basil- ¼ cup finely chopped.
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped oregano
1 tablespoon finely grated lemon rind
2 tablespoons toasted pine or almond nuts
200grams sundried tomatoes-optional

Method using Delicake
Peel and cut potato and steam or boil till tender. Add salt, olive oil and roughly mash.
Char grill or lightly fry all vegetables and set aside.
Fry the pine/almond nuts in a small pan with a tablespoon of olive oil till golden.
Combine ricotta cheese, garlic, ¼ cup basil, chives, oregano and lemon rind in a bowl.
Assemble Delicake, layer potato, eggplant, capsicum, zucchini and then spread the ricotta mixture on top evenly.
Add the mushrooms, nuts and fresh leafy basil. & semi-sun dried tomatoes-optional.
Remove sleeve upwards to cut & serve.