Not that anyone had to force us, but we really had no choice but to eat dinner outside for the first two weeks of May, as when we moved into our new house we didn’t have a dining room table, and only had our patio furniture. We got so used to eating out there that, aside from nights when it’s been raining, we’ve eaten almost every meal outside.
Since we’re eating outside most of the time, it only makes sense to cook outside too. One of my favorite things to grill is a ton of veggies, along with buttered bread. There’s something so enjoyable about a simplistic meal like this. Plus, it’s easy and we all know I love easy.
This past Sunday afternoon, after a marathon REI shopping spree buying things for our backpacking trip, we decided to keep things simple and grill some veggies and bread for dinner. I also amped it up a little by adding some lemon and basil whipped ricotta to the mix. The end result was so tasty. I loved the lemon and basil flavors in the whipped ricotta, and the grilled zucchini and corn were perfect mild toppings to let the flavors from the ricotta shine through on these crostinis.