Roasted summer vegetables with whipped ricotta cheese recipe


Summer is usually accompanied by fun outdoor barbecues and plenty of seasonal grilled vegetables.Even if your backyard does not have a barbecue grill, you can still enjoy Roasted vegetables. This recipe uses a cast iron pan to get a good burnt taste, so you can make it inside or outside. Not only that, this recipe can indeed provide you with a perfect vegetarian dinner, light enough even on the warmest summer nights.

From How to eat with one hand, A new cookbook full of “recipes and other nutrients” New parents and prospective parents“This is a low dinner. First, summer vegetables are immersed in salt water. “Roasted eggplant and zucchini can melt your mouth magically, or it can become tough and full of game,” co-author Christine Flynn ( Christine Flynn and Emma Knight wrote. Before grilling, slice the eggplant and zucchini into thin slices and then soak them in salt water (the simplest salt water). This is one way to encourage tenderness. “

Pair grilled vegetables with light and fluffy ricotta cheese, season with rosemary leaves, and plenty of Healthy olive oil (As they wrote, “Always add olive oil”).This dish uses some crusty Sourdough bread Dip into the mixture and enjoy with vegetables.


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