Grilled Vegetable & Olive Skewers with Whipped Lemon Ricotta & Balsamic Drizzle
| Prep Time: 20 min | Cook Time: 12 min |
| Servings: 4 | Skill Level: medium |
Have you ever tried grilling an olive? The quickest and easiest summer skewers — perfect for the grill or oven, and a fully vegetarian backyard (or rooftop) dinner. The grill not only warms and softens the Pearls Specialties Olives — it adds a wonderfully nutty smokiness that compliments the olive and all the other veggies.
Drop it on some whipped ricotta and a drizzle shizzle of balsamic and you have yourself a summer starter, snack or side dish.
Recipe and image attributed by Chef Joe Sasto
Ingredients
For the Skewers:
- 1 cup Pearls Specialties Castelvetrano olives, pitted
- 1 cup Pearls Specialties Kalamata olives, pitted
- 1 pint cherry tomatoes
- 1 medium zucchini, thinly sliced into ribbons (use mandoline or vegetable peeler)
- 1 red onion, cut into 1-inch petals/layers
- 2 tbsp garlic oil (or olive oil infused with minced garlic)
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- 8–10 skewers (if wooden, soak in water for 30 min)
For the Whipped Ricotta:
- 1 cup whole milk ricotta
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt & pepper, to taste
To Finish:
- Aged balsamic vinegar (or balsamic glaze), for drizzling
- Fresh basil or oregano (optional), for garnish
Cooking Instructions
- Prep Vegetables & Olives:
In a large bowl, toss cherry tomatoes, red onion petals, olives, and zucchini ribbons with garlic oil, salt, and pepper. Carefully fold zucchini ribbons accordion-style before skewering to create movement and texture. - Assemble Skewers:
Thread a mix of olives, tomatoes, onion petals, and zucchini folds onto each skewer, alternating colors and textures for balance and appeal. - Grill Skewers:
Preheat grill (or grill pan) over medium-high heat. Grill skewers for about 8–10 minutes, turning occasionally, until tomatoes blister, onions char at the edges, and zucchini softens. Brush with extra garlic oil while grilling for added flavor. - Make Whipped Ricotta:
In a food processor or using a hand mixer, blend ricotta, lemon zest, lemon juice, olive oil, salt, and pepper until airy and smooth (1–2 minutes). Chill until ready to serve. - Plate & Finish:
Spoon a generous swoosh of whipped ricotta onto a platter. Arrange grilled skewers over the top or to the side. Drizzle with aged balsamic vinegar or glaze. Garnish with fresh herbs if desired.
Chef’s Notes:
- Castelvetrano olives add buttery sweetness while Kalamata gives bold, briny contrast.
- The whipped ricotta can be made ahead and stored in the fridge for up to 2 days.
- Add grilled sourdough or focaccia on the side to turn this into a shareable starter or light summer meal.
