INGREDIENTS:
- 1 pkg (170 g) PC® Anaheim Hot Peppers
- 2 fennel bulbs or red onions (or 1 of each)
- 4 tsp (20 mL) olive oil, plus more for drizzling
- ¼ tsp (1 mL) + pinch (0.5 mL) each
- salt and black pepper, divided
- 1 cup (250 mL) smooth ricotta cheese
- 2 tsp (10 mL) grated lemon zest, plus fresh lemon juice, to taste, divided
- 3 tbsp (45 mL) chopped fresh basil, chives and/or parsley, divided
DIRECTIONS:
1. Preheat barbecue to medium. Oil grill.
2. Halve Anaheim peppers lengthwise; trim stems and scrape out seeds. (Tip: Use gloves and avoid touching your face when handling hot peppers.) If using fennel, trim stalks and fronds (if attached); halve bulbs lengthwise, then cut each half into 6 wedges (do not trim away core; this will hold the wedges together when grilling). If using red onions, trim stem end and remove skin, leaving root end intact; halve onions lengthwise, then cut each half into 6 wedges.
3. Toss together Anaheim peppers, fennel and/or red onion, oil and ¼ tsp (1 mL) each salt and black pepper in large bowl. Grill, lid down, turning occasionally, until softened and charred, 12 to 15 minutes.
4. Spread ricotta evenly over serving platter. Sprinkle with remaining pinch (0.5 mL) each salt and black pepper, the lemon zest and 2 tbsp (30 mL) of the herbs. Drizzle with oil, to taste. Arrange grilled vegetables over top and sprinkle with remaining 1 tbsp (15 mL) herbs. Drizzle with lemon juice, to taste.
Recipe Courtesy of: Zehrs – Orangeville & Bolton
