Last week, with all the drama of Irene I tried to have a few things in the house that were pre-cooked and could be put together quickly in case we weren’t able to start the stove or oven. On Friday night while grilling up a skirt steak I decided to take advantage of the fact that I had the fire going. I sliced up some squash and eggplant tossed in olive oil and threw on the grill until cooked and put them in the fridge. We didn’t lose power, but they still made for a nice antipasto before some sausage pasta. The slight bitterness of the charred vegetables paired nicely with the creamy ricotta and the whole ensemble was cut perfectly by the peppery olive oil.
All I did was mix fresh ricotta with a little bit of garlic which had been run through a press, basil mashed with salt and freshly ground pepper. I put it between layers of the grilled vegetables, surrounded with charred farm-fresh cherry tomatoes and topped with some excellent extra virgin olive oil. That was it. Even the Bob who doesn’t like eggplant or squash managed to eat the whole thing.