Grilled Vegetable Bruschetta

Wash the vegetables. Cut the zucchini in stripes. Half the paprika and cut into pieces. Put vegetables and tomatoes in a bowl. Add the Teriyaki sauce and one dash olive oil. Let it soak in the refrigerator for about 1 to 1 ½ hours. Slice the baguette. Brush the slices with olive oil. Roast shortly the vegetables and the baguette on both sides. Brush the roasted baguette slices with ricotta Spread with the roasted vegetables and serve while still warm.

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