ROASTED SUMMER VEGETABLE SALAD WITH RICOTTA

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Roasted Summer Vegetable Salad with Ricotta image

Roasting brings out the best in vegetables, and the ricotta and herb topping elevates them into a super side dish or a standalone meal.

Provided by Inspired Taste

Categories     Side Dish

Time 45m

Yield 4

Number Of Ingredients 9

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:

  • 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.
  • Bake 20 to 25 minutes or until vegetables are tender.
  • Divide vegetables evenly among 4 serving plates. Top each serving with 1 tablespoon ricotta cheese; sprinkle with parsley.

Nutrition Facts : ServingSize 1 Serving

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