Grilled Zucchini and Eggplant Rolls with Ricotta and Basil Recipe

Introduction

Grilled zucchini and eggplant rolls with ricotta and basil is a delicious vegetarian recipe that is perfect for summer barbecues or as a side dish for any meal. The combination of grilled vegetables, creamy ricotta cheese, and fresh basil creates a flavorful and healthy dish that is easy to make.

Ingredients

• 1 large zucchini
• 1 large eggplant
• 1 cup of ricotta cheese
• 1/4 cup of chopped fresh basil
• 2 tablespoons of olive oil
• Salt and pepper to taste

Instructions

Step 1: Prepare the vegetables

• Wash the zucchini and eggplant and slice them lengthwise into thin strips.
• Brush the sliced vegetables with olive oil and season with salt and pepper.
• Grill the vegetables on a medium-high heat until they are tender and have grill marks, about 3-4 minutes on each side.

Step 2: Make the filling

• In a small bowl, mix together the ricotta cheese and chopped basil.
• Season with salt and pepper to taste.

Step 3: Assemble the rolls

• Take one slice of grilled zucchini and place a spoonful of the ricotta mixture on one end.
• Carefully roll the zucchini slice around the filling and place it seam side down on a plate.
• Repeat with the remaining zucchini and eggplant slices and ricotta mixture.

Step 4: Serve and enjoy

• Garnish the rolls with additional chopped basil, if desired.
• Serve the grilled zucchini and eggplant rolls with ricotta and basil as a side dish or appetizer.
• Enjoy!

Conclusion

Grilled zucchini and eggplant rolls with ricotta and basil is a healthy and delicious recipe that is perfect for summer. The combination of grilled vegetables and creamy ricotta cheese creates a flavorful dish that is easy to make. Whether you serve it as a side dish or appetizer, this recipe is sure to impress your guests. Give it a try and enjoy!