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Roasted Summer Vegetable Salad with Ricotta

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  • Prep 20 min
  • Total 45 min
  • Servings 4
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Roasting brings out the best in vegetables, and the ricotta and herb topping elevates them into a super side dish or a standalone meal.
By Inspired Taste
Updated Jul 31, 2012
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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

Steps

  • 1
    Heat oven to 400°F. In large bowl, toss tomatoes, zucchini, yellow squash, bell pepper, thyme, oil and salt. Spread in single layer on 2 ungreased cookie sheets.
  • 2
    Bake 20 to 25 minutes or until vegetables are tender.
  • 3
    Divide vegetables evenly among 4 serving plates. Top each serving with 1 tablespoon ricotta cheese; sprinkle with parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    To lighten up the dish, use part-skim or fat-free ricotta cheese instead of whole-milk ricotta.
  • tip 2
    Add an extra drizzle of olive oil to each plated serving.

Nutrition

Nutrition Facts are not available for this recipe
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