Baked Lemon Ricotta with Mediterranean Vegetables

Baked Lemon Ricotta with Mediterranean Vegetables

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 10, 2016.
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Pushed for time? Roll ricotta balls in advance and chop all your veggies beforehand. Then just simply bake on the night.

Ingredients

BAKED LEMON RICOTTA

  • 200g ricotta cheese
  • 1 egg
  • 1 egg yolk
  • 1/2 cup + 1 tablespoon fine breadcrumbs
  • Zest of 1 lemon
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt

MEDITERRANEAN VEGETABLES

  • 1 capsicum
  • 1 courgette
  • 1/2 red onion
  • 200g green beans
  • 1 tablespoon olive oil

ROAST TOMATOES AND LEMON

  • 1 pack vine tomatoes
  • 1/2 a lemon, cut into wedges
  • 1 tablespoon olive oil
  • 2-3 handfuls rocket leaves, to serve

Steps

  1. oven to 220°C. Line an oven tray and a large baking dish with baking paper.
  2. Place all baked lemon ricotta ingredients in a large bowl. Season well with salt and pepper and mix well to combine. Set aside to firm up while you prepare the rest of the meal.
  3. Prepare vegetables; remove core and seeds from capsicum and dice 2cm; dice courgette and onion 2cm; trim ends from beans and slice 2cm. Toss all on prepared tray with olive oil and season with salt and pepper. Roast for 15–20 minutes or until vegetables are tender and just starting to caramelise.
  4. Using a tablespoon and damp hands, measure and roll ricotta mixture into balls. Place in prepared baking dish with tomatoes and lemon wedges and drizzle with olive oil. Bake for about 15 minutes or until ricotta balls are golden and tomatoes start to blister.
  5. Place a bed of rocket on each plate, top with Mediterranean vegetables, roast tomatoes and baked lemon ricotta. Squeeze over hot lemon wedges.

Nutritional Information

Energy 1882 kj
450 kcal
Protein 19.1g
Carbohydrate 22.7g
Fat 30.4g