A super light and delicate dish, the baked ricotta with vegetables is prepared in no time and is delicious. I used fresh cow’s milk ricotta, but sheep’s milk ricotta is also delicious prepared this way. Of course, you can use the vegetables you like best or those that nature offers in the season when you prepare it. Accompanied by a good slice of toasted bread, the ricotta with vegetables becomes an irresistible single dish that satisfies without being heavy. Like the chickpea and vegetable salad, a nutritious and genuine dish. Let’s get to work and prepare the baked ricotta with vegetables.
OTHER DISHES WITH RICOTTA
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing Baked Ricotta with Vegetables
- 11 oz fresh ricotta
- 2 zucchinis
- 1 onion
- 1 eggplant
- to taste salt and pepper
- 4 tbsps extra virgin olive oil
- to taste oregano
Tools
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- Lasagna Pans
Steps
clean the onion and wash the vegetables. Slice the onion and dice the vegetables. Gather everything in a bowl. Season with oil, salt, and pepper. Perfume with the aromatic herb of your choice. I used oregano.
Pour a drizzle of oil into the baking dish. Add the vegetables. Place one or more fresh ricottas in the center. Season them with oil and pepper.
Bake in a preheated oven at 356°F, static, for about 30-40 minutes. You can serve the ricotta with vegetables hot or cold.
Storage
You can store the ricotta with vegetables in the fridge for a couple of days.
