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Roasted Summer Vegetable Salad with Ricotta
Roasted Summer Vegetable Salad with Ricotta
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Prep Time:
20 minutes
Total Time:
45 minutes
Roasted vegetables topped with creamy ricotta and fresh herbs - a delicious and versatile dish.
Ingredients:
  • 3 medium tomatoes, cut 1/4-inch slices
  • 2 medium zucchini, cut 1/4-inch slices
  • 2 medium yellow summer squash, cut 1/4-inch slices
  • 1 medium red or yellow bell pepper
  • 1 teaspoon chopped fresh thyme leaves
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 cup ricotta cheese
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Preheat the oven to 400°F. Combine tomatoes, zucchini, yellow squash, bell pepper, thyme, oil, and salt in a large bowl, ensuring everything is evenly coated. Spread the mixture in a single layer on 2 ungreased cookie sheets.
  • Roast until veggies are tender, typically 20-25 minutes.
  • Arrange the vegetables on 4 plates, then add a dollop of 1 tablespoon ricotta cheese on each plate. Finish with a sprinkle of fresh parsley.

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