A Summery Platter Bursting with Smoke, Cream, and Citrus
Summer vegetables are at their peak when they’re kissed by fire. There’s something primal and perfect about throwing peak-season produce on a hot grill until it’s blistered, smoky, and sweet. Add a cool, creamy bed of whipped ricotta and a hit of charred lemon, and you’ve got a dish that’s rustic yet elegant, simple yet deeply flavorful. This Chargrilled Summer Vegetables with Whipped Ricotta and Charred Lemon platter is the kind of recipe that belongs in your summer rotation—easy to pull together, impressive to serve, and endlessly adaptable.
It’s a beautiful blend of hot and cold, soft and crisp, rich and bright. Serve it as a starter for a backyard dinner, a centerpiece at a picnic, or even as a light vegetarian main alongside crusty bread or grains. However you enjoy it, this dish captures the essence of summer with every bite.
Why Chargrill Vegetables? The Case for Fire
Grilling vegetables does more than cook them—it transforms them. It pulls out their natural sugars and adds a savory depth that roasting just can’t match. The high heat caramelizes the exterior, giving you beautiful grill marks and tender interiors. And it’s fast: most summer vegetables only need 3–5 minutes per side on a hot grill.
Best vegetables for grilling include:
- Zucchini & Summer Squash: Mild and tender with beautiful sear marks.
- Bell Peppers: Sweeten and soften while developing smoky flavor.
- Eggplant: Soaks up grill flavor like a sponge; grill in thick rounds or strips.
- Red Onion: Caramelizes into mellow sweetness.
- Asparagus & Green Beans: Grill quickly and keep a light snap.
- Cherry Tomatoes: Use skewers or a grill basket—they burst with flavor when blistered.
- Corn: Optional, but fabulous charred whole or sliced off the cob.
The key? Use a hot grill (or grill pan), dry the vegetables well, and brush lightly with oil before grilling to prevent sticking.
What’s Whipped Ricotta and Why You Need It
Whipped ricotta is the cool, creamy contrast that makes this dish pop. It’s light, spreadable, and surprisingly luxurious. You’ll take whole-milk ricotta and whip it with olive oil, lemon zest, and salt until it’s smooth and silky.
Why it works:
- Temperature contrast: Cold ricotta against hot vegetables is a sensory treat.
- Creaminess: Balances the char and smokiness.
- Bright acidity: Lemon in the ricotta and from the charred lemon garnish cuts through richness.
Look for high-quality, full-fat ricotta—avoid grainy or watery brands. If needed, strain your ricotta in cheesecloth for 30 minutes before whipping to improve texture.
The Magic of Charred Lemon
Don’t skip the lemon. Charred lemon isn’t just pretty—it’s punchy, smoky, and slightly bitter in the best way. When grilled, the lemon juice becomes richer and slightly caramelized, adding a bright finish to both the ricotta and vegetables.
To make charred lemon:
- Slice lemons in half crosswise.
- Grill cut-side down for 2–3 minutes until deeply golden.
- Squeeze over everything at the end for a citrusy kick.
Additional Flavor Builders
This dish is simple, but strategic finishing touches take it to the next level. Consider these:
- Chili Flakes or Aleppo Pepper: Add heat and complexity.
- Fresh Herbs: Basil, mint, parsley, or dill bring summer freshness.
- Toasted Pine Nuts or Almonds: Add crunch and nutty undertones.
- Honey Drizzle: A light finish for sweetness and contrast.
- Olive Oil: A final drizzle of good-quality extra virgin oil makes all the difference.
- Za’atar or Sumac: Sprinkle over the ricotta for a Middle Eastern twist.
Tools You’ll Need
Nothing fancy required, but these tools help with ease and precision:
- Grill or Grill Pan: A cast-iron grill pan works well if you’re indoors.
- Tongs: For flipping vegetables easily and safely.
- Food Processor or Hand Mixer: For whipping the ricotta smoothly.
- Citrus Knife: For clean lemon slices.
- Serving Platter or Board: Showcase all the beautiful colors and textures.
Prep Tips and Assembly Strategy
Here’s how to get everything to the table smoothly:
- Prep vegetables first: Slice and oil before preheating the grill.
- Whip the ricotta in advance: Store covered in the fridge for up to a day.
- Grill lemons last: They’ll be juiciest and most flavorful right off the grill.
- Serve components warm or room temp: This dish doesn’t need to be piping hot.
Optional: Serve with grilled flatbread or sourdough for scooping up ricotta and veg.
Ingredient Substitutions & Variations
Adapt it to your season, pantry, or dietary needs:
- Make it vegan: Swap whipped ricotta for whipped tofu or cashew cream.
- Add protein: Top with soft-boiled eggs, grilled halloumi, or seared tofu.
- Add grains: Serve over cooked farro, quinoa, or couscous for a complete meal.
- Use other cheeses: Swap ricotta for labneh, whipped feta, or burrata.
- Add fruit: Grilled peaches or figs make a stunning, sweet contrast.
Common Questions and Fixes
Why are my vegetables soggy instead of charred?
You may be using too low heat, or the pan is overcrowded. Grill in batches and make sure the surface is dry before adding vegetables.
My ricotta is grainy. How do I fix it?
Blend longer, or add a small splash of cream or olive oil while processing. If it’s very watery, strain it in advance.
Can I prep this in advance?
Yes. Grill vegetables and chill. Bring to room temp and plate over cold whipped ricotta just before serving.
Can I use a broiler instead of a grill?
Yes! Use a baking sheet and broil vegetables on high, turning once for even char.
Ingredients
For the Grilled Vegetables
- 1 medium zucchini, sliced lengthwise into 1/4-inch planks
- 1 red bell pepper, quartered
- 1 small eggplant, sliced into rounds or strips
- 1 small red onion, cut into thick wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Whipped Ricotta
- 1 cup whole-milk ricotta cheese
- 1 tablespoon olive oil
- Zest of 1 lemon
- Pinch of salt
For the Charred Lemon
- 1 lemon, halved crosswise
To Finish
- Fresh basil or mint leaves
- Crushed red pepper flakes or Aleppo pepper (optional)
- Extra virgin olive oil, for drizzling
- Flaky sea salt
Instructions
Step 1: Prepare the Vegetables
Preheat a grill or grill pan over medium-high heat. Toss sliced vegetables and cherry tomatoes in olive oil, salt, and pepper.
Step 2: Grill the Vegetables
Working in batches, grill each type of vegetable for 3–5 minutes per side, until tender and marked with char. Remove and set aside on a platter.
Step 3: Char the Lemon
Place lemon halves cut-side down on the grill. Cook for 2–3 minutes until deeply caramelized. Set aside.
Step 4: Make the Whipped Ricotta
In a food processor or using a hand mixer, whip the ricotta with olive oil, lemon zest, and a pinch of salt until smooth and fluffy (about 1–2 minutes). Spread onto a serving platter or spoon into a bowl.
Step 5: Assemble and Finish
Arrange grilled vegetables over the whipped ricotta. Drizzle with extra olive oil. Squeeze the charred lemon over the top. Finish with herbs, chili flakes, and flaky salt. Serve immediately.
Storage and Leftovers
Can I store leftovers?
Yes. Store vegetables and ricotta separately in airtight containers for up to 3 days. Bring to room temperature before serving.
Can I reheat it?
Yes, gently rewarm vegetables in a skillet or in a low oven. Ricotta should be served cool or room temp.
Can I make this ahead for a party?
Absolutely. Grill everything in the morning, whip the ricotta ahead of time, and assemble just before serving.
Grilled Veggie Platter vs. Antipasto vs. Mezze
This dish has roots in all three, but stands in a class of its own:
- Grilled Veggie Platter: This version adds creamy whipped ricotta and charred lemon—elevating it from side dish to centerpiece.
- Antipasto: Traditionally includes marinated, often cold items like artichokes and cured meats.
- Mezze: A spread of dips, breads, and small plates—this salad could easily be one of them.
Whether served on its own or as part of a larger spread, Chargrilled Summer Vegetables with Whipped Ricotta and Charred Lemon is a love letter to summer’s best ingredients. Easy to make, stunning to serve, and endlessly flexible—it’s everything you want in a warm-weather dish.