Cultivating Sustainability

(*Indicates Potomac Vegetable Farm (PVF) produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 4 medium zucchini, sliced lengthwise into 1/4″ strips*
• 2 medium eggplants, sliced lengthwise into 1/4″ strips*
• 2 medium red bell peppers, sliced into 1/2″ rings**
• 1 large onion, sliced into 1/2″ rings*
• 1/4 cup extra-virgin olive oil
• Freshly ground salt and pepper
• 1 tsp crushed red pepper
• 1/2 tsp cumin seed
• 1/2 tsp fennel seed
• 2 tsp lemon juice
• 8 oz fresh ricotta

DIRECTIONS

1. Coat each side of vegetable slices evenly with olive oil. Sprinkle with freshly ground salt and pepper. Set aside.
2. Bring grill to medium heat. Grill eggplant slices for 8-10 minutes (4-5 minutes on each side). Set aside.
3. Grill zucchini, red bell peppers and onions on medium heat for 6-8 minutes (3-4 minutes on each side). Set aside.
4. Coarsely chop grilled vegetables into 1 inch pieces. In a large bowl combine coarsely chopped vegetables and mix well with red pepper through lemon juice.
5. Serve with a dollop of ricotta alongside the grilled vegetables.