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.
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.
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.
Ingredients
Instructions
Ingredients
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.
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.
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.