Roasted Summer Vegetable Salad with Ricotta
Inspired Taste
Updated Jul 31, 2012
Roasting brings out the best in vegetables, and the ricotta and herb topping elevates them into a super side dish or a standalone meal.
Roasted Summer Vegetable Salad with Ricotta
- Prep Time 20 min
- Total 45 min
- Servings 4
- Ingredients 9
Ingredients
- 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
Instructions
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Step1Heat 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.
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Step2Bake 20 to 25 minutes or until vegetables are tender.
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Step3Divide vegetables evenly among 4 serving plates. Top each serving with 1 tablespoon ricotta cheese; sprinkle with parsley.
Nutrition
Nutrition Facts are not available for this recipe
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