Roasted Summer Vegetable Salad with Ricotta

Name: Roasted Summer Vegetable Salad with Ricotta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp chopped fresh parsley; 1 teaspoon chopped fresh thyme leaves; 1 Tbsp olive oil; 59 milliliters ricotta cheese; 1 teaspoons salt; 3 mediums tomatoes, cut 1/4-inch slices; 1 medium red or yellow bell pepper; 2 mediums yellow summer squash, cut 1/4-inch slices; 2 mediums zucchini, cut 1/4-inch slices

Roasted Summer Vegetable Salad with Ricotta might be just the side dish you are searching for. One portion of this dish contains about 2g of protein, 6g of fat, and a total of 72 calories. This recipe serves 4. If you have bell pepper, summer squash, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 45 minutes.