Roasted Veggies with Whipped Ricotta
Oven roasted zucchinis and red peppers paired with lemony whipped ricotta cheese create a deliciously simple side dish.
Recipe - Lyndale Liquor
Roasted Veggies with Whipped Ricotta
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
3 medium zucchini, cut into 2-inch strips
2 large sweet red bell peppers, cut into 2-inch strips
2 tablespoons olive oil
Salt
Pepper
1 cup Ricotta cheese
1/2 cup Parmesan cheese, grated
1 teaspoon crushed red pepper flakes
1 teaspoon lemon zest
Directions
- Heat oven to 400°F. Place zucchini and bell peppers on a 17 x 12-inch baking pan. Drizzle with olive oil; toss to coat. Arrange vegetables in a single layer. Season with salt and pepper. Bake for 15-17 minutes or until vegetables are tender, stirring once.
- Meanwhile, beat ricotta in a bowl until smooth. Stir in the parmesan, red pepper flakes and lemon zest. Dollop vegetables with ricotta mixture. Season with salt and pepper to taste.
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Heat oven to 400°F. Place zucchini and bell peppers on a 17 x 12-inch baking pan. Drizzle with olive oil; toss to coat. Arrange vegetables in a single layer. Season with salt and pepper. Bake for 15-17 minutes or until vegetables are tender, stirring once.
- Meanwhile, beat ricotta in a bowl until smooth. Stir in the parmesan, red pepper flakes and lemon zest. Dollop vegetables with ricotta mixture. Season with salt and pepper to taste.