Today's recipe is for a grilled vegetable salad served with ricotta cheese, grilled country bread, fresh basil and olive oil.
1 small eggplant
1 medium zucchini
1 medium yellow squash
1 medium red pepper
2 - 3 slices country bread (per serving)
Fresh basil, chopped
Olive oil, salt, black pepper
Deseed and quarter the red pepper and cut the squashes and eggplant lengthwise into 1/2-inch thick slices. Lay the vegetables out on a baking tray and toss them with olive oil, salt and pepper to taste.
Slice the country bread into 1-inch thick slices as well and brush both sides of that with olive oil. Count on 2 - 3 slices per serving.
Next, head outside to the hot grill. The pepper will take the longest time to grill and the bread can be grilled while the pepper is getting started.
Once the bread is off of the grill, add the rest of the vegetables and grill them on both sides until everything is soft to the tooth.
Divide the grilled vegetables and bread onto individual plates, add a good dollop of ricotta cheese to each plate and finish with a good drizzle of extra virgin olive oil, chopped fresh basil and a crack of black pepper.