Grilled Vegetables With Ricotta - cooking recipe

Ingredients

2 None zucchini, thinly sliced lengthwise
2 None yellow peppers, deseeded, thickly sliced
2 None tomatoes, halved
4 slices ciabatta
2 tbsp low-fat ricotta cheese
2 tbsp small fresh basil leaves
2 oz baby arugula

Preparation

Preheat broiler. Lightly coat zucchini, peppers, tomatoes and bread with oil. Season. Working in batches, broil until vegetables are tender and bread is lightly toasted.
Spread cheese over toast and sprinkle with basil. Serve with vegetables and arugula.