grilled zucchini with creamy ricotta cheese & a tangy caper-walnut vinaigrette
4 tbsp balsamic vinegar
1 tsp honey
4 tbsp olive oil, plus more to coat the zucchini
1 tbsp chopped fresh oregano
1 (2 oz) jar capers, drained + roughly chopped
½ cup walnuts, toasted + roughly chopped
freshly cracked black pepper
1 ½ lbs zucchini, sliced ½” thick (approximately 2 large zucchini)
½ cup whole milk ricotta cheese
¼ cup fresh basil leaves
Whisk the balsamic vinegar and honey together in a small mixing bowl. Drizzle in the olive oil, whisking continuously. Stir in the oregano, capers, and walnuts. Season with salt and black pepper to taste. Set aside.
Heat the grill over high heat. Coat the zucchini slices with a generous amount of olive oil on both sides. Season with a pinch of salt. Grill for 3-4 minutes per side until slightly charred and tender.
Arrange the zucchini onto a large platter. Dollop the ricotta and drizzle the caper vinaigrette over top. Garnish with the basil, a pinch of salt over the ricotta, and more black pepper.