Description
The Mediterranean Ricotta & Roasted Veggie Board is a vibrant and delectable dish, perfect for sharing on any occasion with its creamy ricotta and savory roasted vegetables.
Ingredients
Scale
- 2 cups whole milk ricotta cheese
- 1 medium zucchini, sliced
- 1 red onion, cut into wedges
- 1 medium eggplant, sliced into half-moons
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 3 tbsp olive oil, divided
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh parsley
- Flatbreads, pita, or crusty bread, for serving
Instructions
- Preheat your oven to 400°F (200°C). Arrange sliced and prepared vegetables on a baking sheet.
- Drizzle 2 tablespoons of olive oil over the vegetables, sprinkle with oregano, thyme, smoked paprika, salt, and pepper. Toss to coat evenly and roast for 25–30 minutes until tender and caramelized.
- While vegetables roast, scoop ricotta into a serving bowl, drizzle with remaining olive oil, and season with salt and pepper.
- Lay out vegetables on a board, centering the ricotta. Top with basil and parsley.
- Serve immediately with flatbreads, pita, or crusty bread.
Notes
Roast vegetables in a single layer for even cooking; adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
Nutrition
- Calories: 250 kcal
- Sodium: 220 mg
- Protein: 12 g