Roasted vegetable with ricotta cheese and thyme

Roasted Vegetable with Ricotta Cheese and Thyme - A Delicious and Healthy Dish
Looking for a healthy and delicious dish that's easy to make? Try this roasted vegetable with ricotta cheese and thyme recipe! This dish is perfect for a quick and easy weeknight dinner or a special occasion.

Ingredients (serves 4):

- 2 large zucchinis, sliced
- 2 large red bell peppers, sliced
- 1 large eggplant, sliced
- 1 large red onion, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup ricotta cheese
- 1 tbsp fresh thyme leaves

Cooking Tips:

- Use a large baking sheet to ensure that the vegetables are roasted evenly.
- Make sure to slice the vegetables evenly to ensure that they cook evenly.
- Don't overcrowd the baking sheet, as this can cause the vegetables to steam instead of roast.

Instructions:

1. Preheat the oven to 400°F.
2. In a large bowl, toss the sliced zucchinis, red bell peppers, eggplant, and red onion with olive oil, salt, and black pepper.
3. Spread the vegetables out in a single layer on a large baking sheet.
4. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.
5. Remove the vegetables from the oven and let them cool for a few minutes.
6. In a small bowl, mix together the ricotta cheese and fresh thyme leaves.
7. Serve the roasted vegetables with a dollop of the ricotta cheese mixture on top.
Appearance and Taste:
This dish is a beautiful medley of colorful roasted vegetables that are tender and lightly browned. The ricotta cheese and thyme mixture adds a creamy and herbaceous flavor that perfectly complements the roasted vegetables. This dish is both healthy and delicious, making it the perfect addition to any meal.
Type of Dish: Vegetarian Appetizer
Main Ingredients: Zucchini, Red Bell Pepper, Ricotta Cheese