Wholesome Ricotta Veggie Bake
A delightful, carb-free recipe featuring creamy sheep's ricotta cheese, oven-roasted vegetables, and aromatic herbs. This low-carb dish is packed with flavors, textures, and nutrients, making it a wholesome and satisfying option for those watching their carb intake.
ingredients
- 1 large zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small eggplant, diced
- 1 cup cherry tomatoes
- 1 cup sheep's ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons fresh parsley leaves, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large baking dish, combine the sliced zucchini, bell peppers, diced eggplant, and cherry tomatoes.
- 3.
Drizzle with olive oil, minced garlic, and sprinkle with salt and black pepper. Toss well to coat.
- 4.
Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly charred.
- 5.
In a separate bowl, mix the sheep's ricotta cheese, grated Parmesan, chopped basil, and parsley.
- 6.
Once the vegetables are ready, remove them from the oven and spread the ricotta mixture over the top.
- 7.
Return the dish to the oven and bake for an additional 10 minutes until the cheese is warmed through and slightly golden.
- 8.
Serve the Wholesome Ricotta Veggie Bake as a delicious side dish or enjoy it as a light main course.
