Roasted Veggies with Herbed Ricotta

by sageandhoney

I make some variation of this every week. It’s a great way to use lots of vegetables. The cilantro herbed ricotta and lemon zest took this from my normal every day meal to something much more presentable and delicious.

Roasted Veggies with Herbed Ricotta

1 eggplant
1 small zucchini
4 small purple potatoes
1/2 onion
5 sprigs broccolini
1 clove garlic
1 handful both dinosaur and green leafy kale
cilantro
ricotta
olive oil
sea salt
pepper
lemons
avocado

Oven 400. On medium high heat saute the potatoes in olive oil, after a few minutes add the eggplant and zucchini. Let these cook for a bit until they are browned on one side at least. Add the broccolini and onions and cook for a few more minutes, adding oil as needed. Add the garlic, then the chopped kale. Drizzle olive oil on the kale, add sea salt, pepper and lemon juice and bake for around ten minutes in the oven, until the kale is crispy. Mix a handful of chopped cilantro with ricotta, take the roasted vegetables out of the oven, and garnish with the herbed ricotta and avocado. Season with more sea salt if needed and add a little zested lemon.

 

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