Roasted Veggies Over Lemony Whipped Ricotta

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As easy as this dish is, its equally as delicious. We really enjoyed the flavors and said multiple times that we need to make this again. You’re eating the rainbow and loving it. The whipped ricotta under the veggies is obviously the best part.

You can customize and substitute the veggies too – add instead brussel sprouts, mushrooms, zucchini, cauliflower, carrots. Whatever you have on hand. If you like this recipe, you will love my Roasted Feta Veggies with chickpeas.

A great substitute for the ricotta is Greek yogurt. If you like this recipe, you will love my Garlic Roasted Veggies over Whipped Feta or my Kounoupidi (Greek Tomato + Feta Cauliflower).

If you are planning to make this roasted vegetables over lemony whipped ricotta for meal prep, I would keep the dip separate from the veggies until you’re ready to serve. That way you can easily reheat the leftover veggies. Everything gets stored in the fridge!

Thank you for stopping by Hungry Happens! If you try this recipe or any other on the site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!

Roasted Veggies Over Lemony Whipped Ricotta

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5 from 1 vote

Servings: 6

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

These veggies are roasted with lots of garlic and placed upon a silky smooth bed of lemony whipped ricotta! What else can anyone ask for!?

Equipment

• mini food processor
• large rimmed baking sheet

Ingredients 

• 3 small crowns broccoli, cut into florets
• 1 large sweet potato, cut into thin half moons
• 1 red bell pepper, sliced into chunks
• 15 oz chickpeas, drained, rinsed + dried
• 1/3 cup olive oil
• 5 cloves garlic, minced
• salt + pepper, to taste
• 3/4 tsp each onion powder, paprika + Italian herb blend

Whipped Ricotta:

• 7 oz feta cheese, crumbled
• 2/3 cup ricotta cheese
• 2 tbs honey
• 2 tbs olive oil
• 1/2 lemon, zested + juiced
• 1/4 tsp dried thyme
• pinch of salt

Optional Garnish: chopped fresh chives or parsley, lemon zest, olive oil drizzle + fresh black pepper

Instructions

• Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper. Gather all of your prepped chopped veggies onto the baking sheet.
• In a small glass pitcher, whisk together the olive oil, garlic, salt, pepper, onion powder, paprika and Italian herb blend. Pour this over the veggies and toss to coat all. Spread the veggies out as evenly as best as you can, make sure most of them are touching the bottom of the pan. Roast for 20 minutes, then remove from oven and flip them over and then roast for another 20 minutes.

Whipped Ricotta:

• In a mini food processor, add in your feta, ricotta, honey, olive oil, lemon juice, lemon zest and dried thyme and pulse until smooth. Taste and adjust salt, lemon juice or sweetness (if needed).
• To Serve: Spread a layer of whipped ricotta on a platter and top with veggies or simply serve individually on each persons plate. Serve with lemon wedges and an extra drizzle of olive oil.

Nutrition

Calories: 476kcal | Carbohydrates: 40g | Protein: 15g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 43mg | Sodium: 438mg | Potassium: 475mg | Fiber: 7g | Sugar: 12g | Vitamin A: 8333IU | Vitamin C: 9mg | Calcium: 280mg | Iron: 3mg

Author: Stella Drivas