Roasted Summer Vegetable Salad with Ricotta

Roasted Summer Vegetable Salad with Ricotta

Bloggers Adam and Joanne Gallagher from Inspired Taste make a simple roasted-vegetable salad topped with creamy ricotta cheese.

Prep Time

20

Minutes

Total Time

45

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To lighten up the dish, use part-skim or fat-free ricotta cheese instead of whole-milk ricotta.
Add an extra drizzle of olive oil to each plated serving.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.