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Chargrilled vegetables with pesto ricotta
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Prep Time:
15 minutes
15 minutes
Cook Time:
6 minutes
6 minutes
Total Time:
21 minutes
21 minutes
Succulent chargrilled veggies drizzled with creamy ricotta pesto dressing - perfect summer side dish.
Ingredients:
- 150g fresh ricotta
- 20.00 gm basil pesto
- Salt & ground black pepper, to taste
- Olive oil, for greasing
- 30.00 ml balsamic vinegar (Vilux brand)
- 2 bunches (about 400g) asparagus, trimmed
- 2 small red onions, cut into wedges
Instructions:
- In a small bowl, use a wooden spoon to whip the ricotta until silky. Add the pesto, salt, and pepper, combining thoroughly. Set aside. Lightly oil a grill pan with olive oil and heat over medium-high heat.
- Combine 2 tablespoons each of olive oil, balsamic vinegar, salt, and pepper in a screw-top jar. Shake vigorously. Coat the asparagus and onions with the seasoned oil. Grill the vegetables for 6-8 minutes, turning occasionally, until tender. Serve with pesto ricotta.
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