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Serves 4-6

Grilled Vegetable Gratin with Ricotta & Basil

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Prep Time
45 min.
Cooking Time
43 - 52 min.
Method
50/50
Prep Time
45 min.
Cooking Time
43 - 52 min.
Method
50/50

Ingredients

Vegetable Gratin
  • 2 large red peppers
  • 2 small aubergines, about 500 g/1 lb total, ends trimmed, cut crossways into 5-mm/¼-inch slices
  • Extra-virgin olive oil
  • 3 green courgettes, about 500 g/1 lb total, cut crossways into 5-mm/¼-inch slices
  • 3 yellow courgettes, about 5oo g/1 lb total, cut crossways into 5-mm/¼-inch slices
  • 1 large egg
  • 375 g/12 oz full-fat ricotta cheese
  • 6 tablespoons chopped fresh basil
  • 1 garlic clove, finely chopped or crushed
  • 50 g/2 oz Parmesan cheese, finely grated
  • Sea salt
  • Freshly ground black pepper

Instructions

    At the barbecue:

  • 01
    Prepare the grill for grilling/direct and roasting/indirect cooking over medium heat (180–230°C/350–450°F).
  • 02
    Grill the peppers over grilling/direct medium heat for 10–12 minutes, with the lid closed, until blackened and blistered all over, turning occasionally. Put the peppers in a bowl and cover with clingfilm to trap the steam. Let stand for about 10 minutes. Remove the peppers from the bowl and peel away and discard the charred skin. Cut off and discard the stalks and seeds, and cut each pepper into four pieces.
    Grill the peppers over grilling/medium heat for 10–12 minutes, with the lid closed, until blackened and blistered all over, turning occasionally. Put the peppers in a bowl and cover with clingfilm to trap the steam. Let stand for about 10 minutes. Remove the peppers from the bowl and peel away and discard the charred skin. Cut off and discard the stalks and seeds, and cut each pepper into four pieces.
  • 03
    Generously brush the aubergines on both sides with oil. Lightly brush the courgettes on both sides with oil. Season the vegetables evenly with ½ teaspoon salt and ¼ teaspoon pepper. Grill the vegetables over grilling/ direct medium heat for 8–10 minutes, with the lid closed, until nicely marked and tender but not too soft, for the aubergines, and 4–6 minutes for the courgettes, turning once or twice.
    Generously brush the aubergines on both sides with oil. Lightly brush the courgettes on both sides with oil. Season the vegetables evenly with ½ teaspoon salt and ¼ teaspoon pepper. Grill the vegetables over grilling/ medium heat for 8–10 minutes, with the lid closed, until nicely marked and tender but not too soft, for the aubergines, and 4–6 minutes for the courgettes, turning once or twice.
  • 04
    Lightly oil an 18-by-25-cm/7-by-10-inch grill-proof baking dish or frying pan. In a bowl whisk the egg, ricotta, 4 tablespoons of the basil, the garlic, ½ teaspoon salt and ½ teaspoon pepper. Using half the vegetables, arrange a layer of aubergines, then courgettes, then peppers, overlapping the slices slightly. Spread half the ricotta mixture over the vegetables in an even layer and top with half the cheese. Repeat with the remaining vegetables, ricotta mixture and cheese.
  • 05
    Cook over roasting/indirect medium heat for 25–30 minutes, with the lid closed, until the cheese is melted and bubbly, rotating the dish occasionally. Remove from the grill and let cool slightly. Serve warm or at room temperature, garnished with the remaining basil.
    Cook over roasting/medium heat for 25–30 minutes, with the lid closed, until the cheese is melted and bubbly, rotating the dish occasionally. Remove from the grill and let cool slightly. Serve warm or at room temperature, garnished with the remaining basil.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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Ingredients
Instructions

  • Ingredients

    Vegetable Gratin
    • 2 large red peppers
    • 2 small aubergines, about 500 g/1 lb total, ends trimmed, cut crossways into 5-mm/¼-inch slices
    • Extra-virgin olive oil
    • 3 green courgettes, about 500 g/1 lb total, cut crossways into 5-mm/¼-inch slices
    • 3 yellow courgettes, about 5oo g/1 lb total, cut crossways into 5-mm/¼-inch slices
    • 1 large egg
    • 375 g/12 oz full-fat ricotta cheese
    • 6 tablespoons chopped fresh basil
    • 1 garlic clove, finely chopped or crushed
    • 50 g/2 oz Parmesan cheese, finely grated
    • Sea salt
    • Freshly ground black pepper

  • Instructions

      At the barbecue:

    • 01
      Prepare the grill for grilling/direct and roasting/indirect cooking over medium heat (180–230°C/350–450°F).
    • 02
      Grill the peppers over grilling/direct medium heat for 10–12 minutes, with the lid closed, until blackened and blistered all over, turning occasionally. Put the peppers in a bowl and cover with clingfilm to trap the steam. Let stand for about 10 minutes. Remove the peppers from the bowl and peel away and discard the charred skin. Cut off and discard the stalks and seeds, and cut each pepper into four pieces.
      Grill the peppers over grilling/medium heat for 10–12 minutes, with the lid closed, until blackened and blistered all over, turning occasionally. Put the peppers in a bowl and cover with clingfilm to trap the steam. Let stand for about 10 minutes. Remove the peppers from the bowl and peel away and discard the charred skin. Cut off and discard the stalks and seeds, and cut each pepper into four pieces.
    • 03
      Generously brush the aubergines on both sides with oil. Lightly brush the courgettes on both sides with oil. Season the vegetables evenly with ½ teaspoon salt and ¼ teaspoon pepper. Grill the vegetables over grilling/ direct medium heat for 8–10 minutes, with the lid closed, until nicely marked and tender but not too soft, for the aubergines, and 4–6 minutes for the courgettes, turning once or twice.
      Generously brush the aubergines on both sides with oil. Lightly brush the courgettes on both sides with oil. Season the vegetables evenly with ½ teaspoon salt and ¼ teaspoon pepper. Grill the vegetables over grilling/ medium heat for 8–10 minutes, with the lid closed, until nicely marked and tender but not too soft, for the aubergines, and 4–6 minutes for the courgettes, turning once or twice.
    • 04
      Lightly oil an 18-by-25-cm/7-by-10-inch grill-proof baking dish or frying pan. In a bowl whisk the egg, ricotta, 4 tablespoons of the basil, the garlic, ½ teaspoon salt and ½ teaspoon pepper. Using half the vegetables, arrange a layer of aubergines, then courgettes, then peppers, overlapping the slices slightly. Spread half the ricotta mixture over the vegetables in an even layer and top with half the cheese. Repeat with the remaining vegetables, ricotta mixture and cheese.
    • 05
      Cook over roasting/indirect medium heat for 25–30 minutes, with the lid closed, until the cheese is melted and bubbly, rotating the dish occasionally. Remove from the grill and let cool slightly. Serve warm or at room temperature, garnished with the remaining basil.
      Cook over roasting/medium heat for 25–30 minutes, with the lid closed, until the cheese is melted and bubbly, rotating the dish occasionally. Remove from the grill and let cool slightly. Serve warm or at room temperature, garnished with the remaining basil.

    All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

    Grill Academy Logo

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