Tomato and Grilled Zucchini Stacks

This appetizer is as easy as layering grilled zucchini and ripe tomato, and topping it with ricotta flavored with green peppercorns and fresh herbs.

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  12 1/4-inch-thick slices zucchini (cut on the diagonal from 1 medium zucchini)
  
  


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  5-1/2 tsp. extra-virgin olive oil
  
  


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  1/2 cup whole milk ricotta
  
  


• 
  
  1 tsp. sliced fresh chives
  
  


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  1 tsp. chopped fresh mint
  
  


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  1/2 tsp.  freshly ground green peppercorns
  
  


• 
  
  Flaky sea salt and freshly ground black pepper
  
  


• 
  
  12 1/2-inch-thick tomato slices (from about 3 medium tomatoes)
  
  

Prepare a medium-high gas or charcoal grill fire. Brush the zucchini all over with 1-1/2 tsp. of the oil. Grill until lightly browned and barely tender, 1 to 2 minutes per side (the zucchini should retain a little bite). Set aside.

In a small bowl, mix together the ricotta, chives, mint, green pepper, and a pinch of salt.

Season the tomato and zucchini slices on both sides with salt and pepper. To assemble, put a tomato slice on each of four plates. Top each with a slice of zucchini. Repeat two more times. Drizzle each stack with 1 tsp. oil, top with a dollop of the ricotta mixture, and serve.