Grilled vegetable tarts

Choose the vegetables that you like best. Sweet potatoes or red peppers are particularly suitable. The vegetables are easy to serve in tart form, but the recipe also works great in a baking dish.

  • 1 eggplant, cut into 12 slices
    (1 cm)
  • 3 zucchini, cut into 24 slices (0.5 cm)
  • 3 gr. tomatoes, cut into 6 slices (1 cm)
  • 3 red onions, cut into 12 rings (1 cm)
  • 125 ml olive oil
  • 1 pinch of salt and pepper
  • 80g ricotta cheese
  • 2 teaspoons fresh thyme, finely chopped
  • 2 mozzarella balls, cut into 0.5 cm thick slices
  • cut
  • 6 rosemary sprigs


  1. Preheat grill and set to low temperature. Drizzle the vegetables with olive oil, season with salt and pepper and grill gently until tender. Turn once. Place vegetables on a board and cover well with cling film. It's best to grill vegetables a day in advance and put them in the fridge after they've cooled. In this case, the vegetables should return to room temperature before further preparation.
  2. Combine ricotta, thyme, salt and pepper in a small bowl.
  3. Lightly brush an eggplant slice with olive oil and place in a baking dish. Place a tablespoon of the ricotta mixture on the eggplant. Then stack 2 slices of zucchini, 1 onion ring, 1 slice of mozzarella, 1 slice of tomato, 2 slices of zucchini and 1 onion ring on top. Place 1 tablespoon of ricotta mixture on the onion and finish with a slice of eggplant. Form another 5 tartlets from the remaining vegetables following this pattern.
  4. Insert a wooden skewer into the center of the tart from top to bottom. Take the rosemary branch and pluck off the lower leaves, leaving only the leaves on the upper part of the branch. Insert 1 sprig of rosemary into each tartlet and place back on the grill. Cook on low heat for about 5 minutes until the mozzarella is melted and the vegetables are warm enough to serve.

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