Filter
Reset
Sort ByRelevance
Rachel McCarty Hewgill
Roasted vegetables and ricotta from the oven
Zucchini, peppers, tomatoes and onion roasted in the oven.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
20 minMain dishcrumbly potatoes, leeks, olive oil, vegetable stock tablets, vegetarian sausages, Brown bread,potato leek soup with sausage -
60 minMain disholive oil, winter carrot, vine tomatoes, sweet onion, garlic, Pork roast, dried rosemary,roulade with tomato sauce -
30 minMain dishonion, traditional olive oil, risotto rice, vegetable stock, water, cook's cream, frozen leaf spinach part cubes, unsalted mixed nuts, grated Parmesan cheese,risotto with spinach and nuts -
20 minMain dishgreen beans, sugar snaps, baby potatoes, fresh chives, butter, fine herring fillets in tomato cream sauce,herring in tomato cream sauce
Nutrition
275Calories
Sodium22% DV530mg
Fat29% DV19g
Protein16% DV8g
Carbs5% DV16g
Fiber20% DV5g
Loved it