2 red capsicums, cut into chunks
2 large zucchini, cut into chunks
1 eggplant, cut into chunks
2 red onions, cut into thin wedges
2 x 250 g punnets cherry tomatoes
3 tbsp extra virgin olive oil
½ head garlic
200 g piece low-fat ricotta, drained overnight in the fridge on a paper towel, covered in plastic wrap
olive oil cooking spray
1 tbsp balsamic vinegar
freshly squeezed juice ½ lemon
- Preheat oven to 190°C (fanforced). Line 2 large roasting pans with baking paper. Divide vegetables between prepared pans. Drizzle over oil and toss to combine. Wrap garlic in foil and add to 1 of the pans. Line a small ovenproof dish with baking paper. Add ricotta and spray with cooking spray.
- Roast vegetables and ricotta for 25-30 minutes or until vegetables are tender. Remove vegetables from oven and set aside. Continue to cook ricotta for a further 15 minutes or until ricotta is golden brown around the edges. Set aside.
- To serve, squeeze garlic into a small bowl. Add vinegar and lemon juice. Whisk to combine. Drizzle over vegetables and toss to combine. Transfer to a serving platter, crumble over baked ricotta and serve.