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Rachel McCarty Hewgill
Roasted vegetables and ricotta from the oven
Zucchini, peppers, tomatoes and onion roasted in the oven.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the onion into pieces. Halve the zucchini in the length and remove the seed lists with a teaspoon. Cut the flesh into pieces of 2 cm.
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Halve the peppers, remove the seeds and cut the flesh into pieces of 2 cm.
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Halve the red pepper in length and remove the seed lists. Slice the flesh finely.
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In the oven dish, mix the chopped vegetables with the red pepper, tomatoes, oil, oregano, vinegar and the sea salt. Season with pepper and scoop.
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Roast the vegetables for about 45 minutes in the middle of the oven, shovel every 10 minutes.
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Put the ricotta on a baking sheet covered with the baking paper. Slide under the vegetables in the oven and bake the ricotta for about 30 minutes.
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Remove from the oven and let cool for 15 minutes. Meanwhile cut the fresh mint fine.
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Remove the vegetables from the oven and sprinkle with the mint. Break the ricotta into pieces and serve.
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Nutrition
275Calories
Sodium22% DV530mg
Fat29% DV19g
Protein16% DV8g
Carbs5% DV16g
Fiber20% DV5g
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