Grilled autumn vegetable salad with ricotta

Name: grilled autumn vegetable salad with ricotta
Total time: 40 min
Yield: 4
Ingredients: 1 zucchini in slices; 1 eggplant in slices; 250 gram pumpkin in cubes; 8 cherry / Christmas; 1 clove garlic with peel; 6 tablespoon olive oil; 125 gram ricotta; 2 tablespoon balsamic vinegar; 1 teaspoon honey; 75 gram arugula; 1 tablespoon pumpkin seeds

Looking for a tasty vegetarian salad? Try out this grilled autumn vegetable salad with ricotta

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

Preheat the oven to 200ºC.
Place zucchini, eggplant, pumpkin, to and garlic on a baking tray and drizzle with 2 tablespoons of oil, salt and pepper.
Place the ricotta on the other baking tray. Put the ricotta on top and the vegetables in the bottom of the oven. Grill the ricotta for about 30 minutes and the vegetables for about 30 minutes until golden brown in the oven. Allow to cool down.
Remove the peel from the roasted garlic, finely crush the pulp with a fork and mix it with the rest of the oil, balsamic vinegar and honey into a dressing.
Mix the grilled vegetables with the arugula and place on a plate. Divide the ricotta and pumpkin seeds and sprinkle with the dressing.