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Ricotta and vegetable tray bake
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Simplify meal prep with this effortless one-pan vegetarian tray bake. Perfect for lunch or dinner!
Ingredients:
  • 3 red bullhorn peppers, halved, seeded
  • 1 zucchini, thickly sliced diagonally
  • 3 large Portobello mushrooms
  • 1 red onion, cut into wedges
  • 3 vine-ripened truss tomatoes, halved horizontally
  • 250g fresh ricotta, thickly sliced into 6 wedges
  • 1 tsp dried oregano
  • 82.50 ml fresh basil leaves
  • 6 sesame seed bagels, split, toasted
Instructions:
  • Preheat your oven to 220C/200C fan-forced. Arrange pepper, zucchini, mushrooms, onion, and tomato in a single layer on a large greased baking tray with sides.
  • Place ricotta wedges on top of the vegetables, then drizzle them with oil. Sprinkle the dish with oregano and season with salt and pepper. Bake for 25 to 30 minutes until the vegetables are golden and tender.
  • Finish the dish with a garnish of fresh basil and enjoy alongside crispy toasted bagels.

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