Roasted Summer Vegetable Salad with Ricotta

Roasting brings out the best in vegetables, and the ricotta and herb topping elevates them into a super side dish or a standalone meal.

  • Prep Time 20 min
  • Total Time 45 min
  • Servings 4

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

  • 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.

Expert Tips

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.