Roast vegetable and ricotta bake
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- Phillippa Cheifitz
- 4
- Easy
- Carb Conscious Health conscious
- 15 minutes
- 50 minutes
- Woolworths Exclusive Selection Sauvignon Blanc 2013 (Nitida Cellars)
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
Preheat the oven to 220°C.
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.
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.
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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