Preparation: 55 min.
Vegetables in the oven with ricotta and a sesame sauce
From Ik eet zo graag
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Ingredients for
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+
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0.5 Eggplant
1 Eggplant
1.5 Eggplants
2 Eggplants
2.5 Eggplants
3 Eggplants
3.5 Eggplants
4 Eggplants
4.5 Eggplants
5 Eggplants
1 Tomato
2 Tomatoes
3 Tomatoes
4 Tomatoes
5 Tomatoes
6 Tomatoes
7 Tomatoes
8 Tomatoes
9 Tomatoes
10 Tomatoes
0.5 Zucchini
1 Zucchini
1.5 Courgettes
2 Courgettes
2.5 Courgettes
3 Courgettes
3.5 Courgettes
4 Courgettes
4.5 Courgettes
5 Courgettes
100 g Ricotta
200 g Ricotta
300 g Ricotta
400 g Ricotta
500 g Ricotta
600 g Ricotta
700 g Ricotta
800 g Ricotta
900 g Ricotta
1 kg Ricotta
Thyme, dried
Thyme, dried
Thyme, dried
Thyme, dried
Thyme, dried
Thyme, dried
Thyme, dried
Thyme, dried
Thyme, dried
Thyme, dried
1 tablespoon Sesame seeds, toasted
2 tablespoons Sesame seeds, toasted
3 tablespoons Sesame seeds, toasted
4 tablespoons Sesame seeds, toasted
5 tablespoons Sesame seeds, toasted
6 tablespoons Sesame seeds, toasted
7 tablespoons Sesame seeds, toasted
8 tablespoons Sesame seeds, toasted
9 tablespoons Sesame seeds, toasted
10 tablespoons Sesame seeds, toasted
2 tablespoons Olive oil
4 tablespoons Olive oil
6 tablespoons Olive oil
8 tablespoons Olive oil
10 tablespoons Olive oil
12 tablespoons Olive oil
14 tablespoons Olive oil
16 tablespoons Olive oil
18 tablespoons of Olive Oil
20 tablespoons Olive oil
0.5 tablespoon of Honey
1 tablespoon of Honey
1.5 tablespoons Honey
2 tablespoons of Honey
2.5 tablespoons Honey
3 tablespoons of Honey
3.5 tablespoons Honey
4 tablespoons of Honey
4.5 tablespoons Honey
5 tablespoons of Honey
1 tablespoon Light soy sauce
2 tablespoons Light soy sauce
3 tablespoons Light soy sauce
4 tablespoons Light soy sauce
5 tablespoons Light soy sauce
6 tablespoons Light soy sauce
7 tablespoons Light soy sauce
8 tablespoons Light soy sauce
9 tablespoons Light soy sauce
10 tablespoons Light soy sauce
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About this recipe
Grilled vegetables are always delicious, and the sesame sauce with the warm ricotta make it especially tasty.
You can read the full recipe on page 132 from Ik eet zo graag
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