Roasted Summer Vegetable Salad with Ricotta

  • Prep 20 min
  • Total 45 min
  • Servings 4
Roasted Summer Vegetable Salad with Ricotta

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

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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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