Marcus Wareing served up tasty chargrilled vegetables with herb ricotta on Saturday Kitchen.

The ingredients for the roast garlic dressing are: 2 garlic bulbs, left whole, 2 tbsp olive oil, 1 sprig thyme, left whole, 1 lemon, halved, 1 green chilli, chopped, salt and freshly ground black pepper.

For the chargrilled vegetables: 2 yellow courgettes, sliced, 6 baby courgettes, left whole, 6 baby leeks, left whole, 4 runner beans, left whole , 1 Little Gem lettuce, cut into wedges, 1 red onion, skin on, cut into 6 wedges, 1 red chilli, left whole and 1–2 tbsp sherry vinegar.

For the herb ricotta: 500g ricotta, 1 tsp chopped fresh mint, 1 tsp chopped fresh marjoram , 1 tsp chopped fresh borage , 1 tsp chopped fennel fronds and 1 tsp chopped fresh parsley.

To serve: ciabatta, sliced.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.