step by step guide to prepare quick Vegetable and ricotta stack

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetable and ricotta stack. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable and ricotta stack is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetable and ricotta stack is something that I’ve loved my entire life.

Table of Contents


  • 1 large eggplant, trimmed and cut into 5mm-thick slices
  • 1 large red capsicum, seeded and cut into thick strips
  • 2 zucchini, trimmed and cut into 1cm-thick diagonal slices
  • 4 field mushrooms, cut into 1cm-thick slices
  • salt and cracked black pepper
  • 4 slices woodfired bread
  • 300g ricotta, roughly crumbled


  • Step 1
    Preheat oven to 150�C. Heat a stovetop chargrill over medium-high heat and spray with oil spray. Sprinkle the eggplant, capsicum, zucchini and mushrooms with salt and cracked black pepper and spray with extra oil spray. Grill, in batches, until charred and tender. Transfer cooked pieces to an oven tray lined with non-stick baking paper and place in the oven to keep warm.
  • Step 2
    Spray the bread with oil spray and grill until charred.
  • Step 3
    To serve, divide the bread between serving plates. Stack the vegetables on the plates then sprinkle with the crumbled ricotta. Drizzle each stack with a little olive oil and balsamic vinegar, along with extra salt and cracked black pepper. Serve immediately with black olive tapenade, if desired.

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