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Grilled Vegetable Salad

Grilled Vegetable Salad with Pesto and Homemade Ricotta

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Recipe Details

Story

When we think of summer, salads and grilling pop into our heads. Here, we’re combining the two in this winning dish packed with prime seasonal produce. Eggplant, bell pepper, zucchini, and squash are grilled to perfection, then layered atop lettuces and finished with–wait for it–homemade ricotta. Yes, we said it: in less than 15 minutes, you’ll have fresh, creamy dreamy ricotta, thanks to a test kitchen-discovered shortcut. This is a must-make dinner, for sure.

Tags

  • < 600 Calories
  • Vegetarian
  • For The Grill

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Suzanne

By Chef Suzanne

Nutritional info

Ingredients & Equipment

What we send

  • summer squash
    1
    summer squash
  • zucchini
    1
    zucchini
  • eggplant
    1
    eggplant
  • red bell pepper
    1
    red bell pepper
  • milk
    2 pints
    milk
  • white vinegar
    1/4 cup
    white vinegar
  • balsamic vinegar
    1 1/2 tablespoon
    balsamic vinegar
  • honey
    1 packet
    honey
  • Dijon mustard
    1 packet
    Dijon mustard
  • Baby Lettuce Mix (Mesclun)
    5 ounces
    Baby Lettuce Mix (Mesclun)
  • pesto
    1/4 cup
    pesto
  • cheesecloth
    1
    cheesecloth

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat grill or grill pan to medium-high heat. Rinse cheesecloth and wring out liquid. Rinse all produce. Cut squash, zucchini, and eggplant lengthwise into ¼-inch slices. Quarter bell pepper lengthwise and discard seeds and pith. Fold cheesecloth in half once. Line a strainer with cheesecloth and set over a medium bowl.
  2. Grill Vegetables

    Grill Vegetables

    In a large bowl, toss squash, zucchini, eggplant, and bell pepper with 2 tablespoons olive oil, ½ teaspoon salt and pepper as desired to coat. When grill is just smoking, add vegetables in a single layer, working in batches if needed, and cook until just tender and grill marks appear, 4-5 minutes per side. Transfer to a plate.
  3. Make Ricotta

    Make Ricotta

    While vegetables grill, whisk together milk, white vinegar, and ½ teaspoon salt in a medium microwave-safe bowl. Microwave until cheese curds form and separate from liquid, 7-9 minutes.
  4. Make Dressing

    Make Dressing

    While ricotta microwaves, in a large bowl, whisk together balsamic vinegar, honey, and mustard to combine. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Season with ¼ teaspoon salt and pepper as desired. Add lettuces and toss to coat.
  5. Season Vegetables & Finish Ricotta

    Season Vegetables & Finish Ricotta

    Brush grilled vegetables with pesto and set aside. Carefully pour the ricotta mixture through the cheesecloth into the bowl, allowing liquids to fall through and solids to remain. Allow to sit and drain for 5 minutes. Gently squeeze out and discard excess moisture from cheesecloth, and place ricotta in a small bowl. Fluff with a fork, taste, and season with salt, if desired.
  6. Plate Salad

    Plate Salad

    Divide salad between 2 plates and top with grilled vegetables. Dollop over ricotta and enjoy your homemade meal!

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