Roasted vegetables and ricotta from the oven

Name: roasted vegetables and ricotta from the oven
Cook time: 15 min
Total time: 60 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 Red onion; 1 zucchini; 1 paprika mix; 1 Red pepper; 250 g romatomat; 4 el peanut oil; 1 el dried oregano; 2 el balsamic vinegar; 2 tl sea salt; 250 g ricotta; 15 g fresh fresh mint

Zucchini, peppers, tomatoes and onion roasted in the oven.

Ingredients

Kitchen Stuff

1 baking dish (25 x 35 cm)
1 baking tray
1 baking paper

Directions

Preheat the oven to 180 ° C.
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.
Halve the peppers, remove the seeds and cut the flesh into pieces of 2 cm.
Halve the red pepper in length and remove the seed lists. Slice the flesh finely.
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.
Roast the vegetables for about 45 minutes in the middle of the oven, shovel every 10 minutes.
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.
Remove from the oven and let cool for 15 minutes. Meanwhile cut the fresh mint fine.
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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