Recipes ideas for Vegetables


Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |

Chargrilled zucchini and ricotta pizza


Preparation Time: 10 minutes Cooking: Time 30 minutes

Ingredients (serves 6)

  • 1 large green zucchini, ends trimmed, sliced lengthways
  • 1 large yellow zucchini, ends trimmed, sliced lengthways
  • 1 tbs olive oil, plus extra for brushing
  • 1/3 quantity pizza dough
  • 70g (1/4 cup) green olive tapenade
  • 100g (1 cup) grated mozzarella
  • 250g fresh ricotta, crumbled
  • 1/4 cup fresh rosemary sprigs

Method

1. Preheat oven to 240°C. Preheat a chargrill pan on high. Brush the zucchini with half the oil and season with salt and pepper. Cook one-quarter of the zucchini for 1-2 minutes each side or until lightly browned. Transfer to a plate. Repeat in 3 more batches with remaining zucchini.

2. Brush a baking tray with oil. Roll out a dough portion on a lightly floured surface to a 25 x 35cm rectangle. Place on the prepared tray. Spread the tapenade evenly over the base. Sprinkle over the mozzarella. Arrange the zucchini slices, in a criss-cross pattern, over the base. Dot the ricotta randomly over the zucchini. Sprinkle with the rosemary and drizzle with the remaining oil. Season with pepper. Bake for 12-15 minutes or until golden brown. Cut into wedges to serve

Notes

· Prepare this recipe to the end of step 1 up to 2 hours before serving. Continue from step 2 up to 30 minutes before serving.

· You can easily substitute the pizza dough for a Turkish/Foccacia slab.


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