Roasted oven vegetables with ricotta and capers

Name: roasted oven vegetables with ricotta and capers
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 400 g cannellini canned beans; 600 g oven vegetable mix fennel, zucchini, yellow pepper; 5 el rosemary sea salt; 3 el olive oil mild; 250 g ricotta; 15 g flat leaf parsley; 100 g capers

Oven vegetables, roasted, ricotta, capers

Ingredients

Kitchen Stuff

2 baking paper
2 baking tray

Directions

Preheat the oven to 200 ° C.
Put the beans in a colander, rinse and drain. Mix the oven vegetable mix with the beans, the rosemary sea salt and the oil.
Spread over 2 baking sheets lined with parchment paper. Divide the ricotta into pieces, sprinkle with pepper and grate for about 20 minutes in the middle of the oven.
Change the baking sheets halfway.
In the meantime, cut the parsley roughly and let the capers drain. Divide the parsley and capers over the roasted vegetables and serve.