Whipped Ricotta With Roasted Veggies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy whipped ricotta topped with roasted vegetables including tomatoes, peppers, onions, and zucchini. Light and healthy with fresh herb flavors. Served as an appetizer for entertaining or casual meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups (500 g) whole milk ricotta
- ¼ cup (25 g) parmigiano reggiano (grated)
- 7 oz (200 g) cherry tomatoes
- 1 small (100 g) red bell pepper (cut into small chunks)
- 1 small (100 g) yellow bell pepper (cut into small chunks)
- 1 small (80 g) red onion (thick sliced)
- 1 small (130 g) zucchini (cut into half-moons)
- fresh herbs (chopped)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 332mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 296mg
- Calcium
- 175mg
- Iron
- 0.33mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 332MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.