Grilled Zucchini with Ricotta & Caper Vinaigrette
grilled zucchini with creamy ricotta cheese & a tangy caper-walnut vinaigrette
servings: 4-6
Ingredients
Scale
- 4 tbsp balsamic vinegar
- 1 tsp honey
- 4 tbsp olive oil, plus more to coat the zucchini
- 1 tbsp chopped fresh oregano
- 1 (2 oz) jar capers, drained + roughly chopped
- ½ cup walnuts, toasted + roughly chopped
- kosher salt
- freshly cracked black pepper
- 1 ½ lbs zucchini, sliced ½” thick (approximately 2 large zucchini)
- ½ cup whole milk ricotta cheese
- ¼ cup fresh basil leaves
Instructions
- Whisk the balsamic vinegar and honey together in a small mixing bowl. Drizzle in the olive oil, whisking continuously. Stir in the oregano, capers, and walnuts. Season with salt and black pepper to taste. Set aside.
- Heat the grill over high heat. Coat the zucchini slices with a generous amount of olive oil on both sides. Season with a pinch of salt. Grill for 3-4 minutes per side until slightly charred and tender.
- Arrange the zucchini onto a large platter. Dollop the ricotta and drizzle the caper vinaigrette over top. Garnish with the basil, a pinch of salt over the ricotta, and more black pepper.