Grilled Vegetable Antipasto


Grilled eggplant and zucchini are layered with just enough ricotta to add a subtle creaminess with very little fat. Packed in individual ramekins, these colorful stacks make for a stunning first course, a healthy addition to brunch or paired with a salad, a satisfying light lunch.



  • 1 tomato
  • 1 zucchini
  • 1/2 eggplant
  • Extra-Virgin Olive Oil
  • 1/2 cup fresh ricotta
  • 1 teaspoon dry oregano
  • Sprigs of fresh oregano for garnish (optional)
  1. Lightly oil 2 individual ramekins, souffle dishes or custard cups with the olive oil.
  2. Cut the tomato into 6 slices and line the bottom of each dish with 3 slices, season with salt and pepper.
  3. Slice eggplant and zucchini into 1/3-inch-thick rounds, then grill, brushing both sides with olive oil and seasoning with salt and pepper. Cook until crisp-tender and well-marked on both sides.
  4. Spread a little ricotta on top of the tomatoes, season with oregano and salt and pepper. Top with eggplant slices and zucchini alternating with ricotta (oregano and salt and pepper), until you fill the dishes. Depending on the size of your ramekins, you’ll have eggplant and zucchini left. I just grill and eat them on the spot. If you are making enough for a crowd, you can cover and refrigerate them at this point and bake latter or even the next day. Before baking, remember to remove from refrigerator and bring to room temperature before putting in the hot oven.
  5. Bake in a 375* oven about 10-15 minutes. Cool a bit, gently unmold, garnish with fresh oregano and a generous drizzle of olive oil. This can be served warm or room temperature (which is why it works so well for any type of buffet).
Spring Vegetables