Roasted Summer Vegetable Salad with Ricotta

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

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
104.1
% Daily Value
Total Fat
6.0g
9%
Saturated Fat
1.9g
9%
Cholesterol
7.8mg
3%
Sodium
315.5mg
13%
Total Carbohydrate
10.3g
3%
Dietary Fiber
2.7g
11%
Sugars
5.0g
Protein
4.7g
% Daily Value*:
Vitamin C
204.40%
204%
Calcium
7.10%
7%
Iron
6.20%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.