Carb Conscious Archives

Salad recipes

Chicken Caesar salad

6 minutes

Brinjal recipes

Chickpea-stuffed brinjals

30 minutes

Roast vegetable and ricotta bake

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 50 minutes

Ingredients

600 g Woolworths ready-to-roast Mediterranean vegetables
Olive oil, for drizzling
3 free-range eggs
250 g ricotta cheese
125 ml full-cream milk
1 garlic clove, crushed
Sea salt and freshly ground black pepper, to taste
2 T Parmesan grated, plus extra for sprinkling
2 T toasted breadcrumbs
Green salad, for serving

Method

1. Preheat the oven to 220°C.

2. Arrange the vegetables on a baking tray and drizzle with olive oil. Roast for 30 minutes, or until tender. Turn into an oiled baking dish.

3. Beat the eggs with the ricotta and milk. Add the garlic and season to taste. Pour over the roast vegetables and sprinkle with the Parmesan and breadcrumbs.

4. Bake at 190°C for 20 minutes or until set and golden. Sprinkle with more Parmesan and serve with a green salad.

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Roast vegetable and ricotta bake

Roast vegetable and ricotta bake

Ingredients

Method