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Photo of Chargrilled vegetables with ricotta by WW

Chargrilled vegetables with ricotta

Points® value

Meal Items

fennel seeds

1 tsp

Orange sweet potato (kumara)

100 g

Red capsicum

¼ medium

Yellow capsicum

¼ medium


½ medium


½ medium, (roma)

Green shallot(s)

1 tbs

low-fat ricotta cheese

100 g

flaxseed oil

1 tsp

Cooked brown rice

½ cup(s)


Combine 1 tsp crushed fennel seeds and a pinch each of sea salt and cracked black pepper. Preheat a chargrill. Lightly spray 100g sweet potato (thinly sliced), 1/4 red capsicum (chopped), 1/4 yellow capsicum (chopped), 1/2 zucchini (thinly sliced), 1/2 roma tomato, 2 green shallots (halved) with oil. Sprinkle with half the fennel mixture and cook until lightly browned. Sprinkle with 100g low-fat smooth ricotta cheese, leftover fennel mixture and drizzle with 1 tsp flaxseed oil. Serve with ½ cup boiled brown rice.