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Photo of Chargrilled vegetables with ricotta and fennel salt by WW

Chargrilled vegetables with ricotta and fennel salt

6
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
Crushed fennel seeds mixed with sea salt and cracked black pepper make a tasty seasoning to sprinkle on this wholesome vegetable plate

Ingredients

Low-fat ricotta cheese

400 g, crumbled

Fennel seeds

3 tsp

Salt

½ tsp

Pepper

½ tsp

Orange sweet potato (kumara)

400 g, peeled, thinly sliced lenghtways

Red capsicum

1 medium, cut into 4cm pieces

Yellow capsicum

1 medium, cut into 4cm pieces

Zucchini

2 medium, thinly sliced lengthways

Tomato(es)

2 small, (roma) halved

Green shallot(s)

8 individual, trimmed, halved

Oil spray

1 x 3 second spray(s)

Flaxseed oil

1 tbs

Instructions

  1. Using a mortar and pestle, crush fennel seeds. Add sea salt and cracked black pepper and mix to combine.
  2. Preheat a barbecue or chargrill over medium-high heat. Lightly spray sweet potato, capsicum, zucchini, tomatoes and shallots with oil and sprinkle with 2 teaspoons fennel salt. Cook, turning, for 8–10 minutes or until tender and lightly browned.
  3. Place vegetables on a large serving platter and sprinkle with ricotta. Drizzle with flaxseed oil and sprinkle with remaining fennel salt. Serve.

Notes

SERVING SUGGESTION: 1/2 cup (85g) steamed brown rice.Flaxseed oil has a nutty flavour and is rich in essential fatty acids. It is sold in the health-food section of most supermarkets or health-food stores and should be stored in the fridge and not heated (it will damage the healthy fats). If unavailable you can use canola or sunflower oil.

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