Grilled vegetables with ricotta & honey

About this recipe

Grilled vegetables with ricotta & honey

Ingredients

• 2 bunches of cherry tomatoes
• 1 zucchini, diced
• 1 small butternut squash, diced
• 2 red onions, sliced into rings
• 2 bell peppers, cut into strips
• 2 cloves of garlic
• 200 g ricotta
• 3 tablespoons of honey
• pepper, salt & Provençal herbs

Preparation

1. Cut the vegetables into pieces. You can replace all vegetables with other vegetables (e.g., fennel, eggplant, carrots). Vegetables such as pumpkin, eggplant, and carrots take longer to cook, so it is best to cut them into smaller pieces.
2. Place all the vegetables in an oven dish and season with coarse salt, pepper, and olive oil.
3. Crush the garlic cloves and add them.
4. Cook for 30 minutes in a metal baking dish on the stone floor or rack. For this dish, it is best to use a temperature between 150° and 250°C.
5. If the fire is still burning brightly, stir the dish regularly to prevent the vegetables from burning.
6. If you want an extra Mediterranean touch, you can add dollops of ricotta and a few drizzles of honey. Be careful: honey burns quickly, so it's best to do this at the end.
7. Enjoy your meal!