Eating seasonally, healthy and enjoying the summer’s bounty has never been easier. Try our easy caramelized Roasted Italian Vegetables! They are served over a creamy lemony Whipped Tofu Ricotta for the ultimate summer comfort food.

This baked sheet pan Italian vegetable recipe can be served as a moreish side dish or a hot appetizer. It’s brimming with a medley of crisp, garlicky vegetables that are tender and naturally sweet on the inside.
Then, they are plunged into creamy, dreamy tofu whip. Just when you think it can’t get any better, we drizzled on a little basil pesto and served it up with toasted crostini to lop up all those fabulous flavors.
Oh yeah…it’s so good you might need a personal moment alone to enjoy those summer flavors all by yourself. Don’t tell me we did not warn you! It’s the kind of Italian side dish where you say... just a little bit more... until you eat the whole darn thing.
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Main Ingredients
Summer Vegetables of Choice– Zucchini, summer squash, eggplant, tomatoes, onions, garlic, bell peppers and more are delicious roasted. Use whatever you have in your garden or crisper or try our recipe for balsamic roasted fennel and carrots.
If you decide to use firm vegetables like carrots or potatoes, these will need a little head start (about 20 minutes) in the oven before adding the other veggies.
Firm Tofu – Hey, don’t knock it until you try it! Tofu is like a blank canvas because it takes on any flavors added. Once whipped, it has the same texture as ricotta cheese. In addition, tofu is high in protein, cheaper than ricotta and lactose free.
That is a hit in our books because we don’t like the lactose intolerant tummy woes. As a matter of fact, when we serve our vegetable tofu ricotta Lasagna, no one can ever tell it’s made without cheese. You can substitute regular ricotta cheese if you do not have a dairy sensitivity or do not need to keep it vegan.
Seasonings
Olive Oil – But of course! Extra virgin is best. I know there will be some of you that are probably going to comment on how you should not use olive oil in a high heat oven. Go ahead and use your avocado oil or ghee if you feel compelled.
Our Italian grandma lived until the ripe old age of 92. So, its not the end of the world if you decide to make Italian roasted vegetables the traditional way with EVOO!
Herbs – We used dried oregano and garlic. You could certainly use an Italian seasoning mix or basil as desired. If you have fresh herbs from your garden, that is even better! Want a kick of heat, add a pinch of dried red pepper flakes.
Fresh Lemon and Zest – Brightens up the tofu ricotta.
Tomato paste – is an optional ingredient. It adds a deep rich tomato flavor to the tofu ricotta and balances out all the flavors. Choose a brand that has simple ingredients with only tomatoes and salt.
Pesto – We made a fresh basil pesto to drizzle on top of the roasted Italian vegetables. However, it would also be delicious with a vegan sun-dried tomato pesto. It’s completely optional but it really does take this easy Italian recipe to the next level.
How to Make Roasted Italian Vegetables?
- Chop the Italian vegetables and cut in half the garlic bulb.
- Drizzle with olive oil, salt and pepper and seasonings of choice.
- Bake in a lined sheet pan at 425°F (218°C) for about 40 minutes.
- Toss with fresh spinach whilst still warm, if desired.
How to Make Whipped Tofu Ricotta?
- Blend firm tofu, seasonings, olive oil, lemon zest and lemon juice and optional tomato paste until smooth.
- Add water, a little at a time until you reach the desired spreadable whipped tofu texture.
Putting it All Together
- Spread a layer of the whipped tofu ricotta on a large plate.
- Top with caramelized roasted Italian vegetables.
- Drizzle on a little basil pesto
- Serve on its own or with toasted crostini bread.
What to Serve on the Side?
If you are serving roasted Italian vegetables with whipped ricotta tofu as an appetizer, toasted crostini breads are the perfect transport device to get this deliciousness into your mouth!
For the low carb crew, we like to offer flat and firm vegetables or other options that have some carrying capability. For example, sturdy cabbage leaves, iceberg lettuce or even cloud bread.
Serve as a vegetable Italian side dish for marinated grilled flank steaks or Mediterranean red snapper packets. If Mother Nature is not cooperating, try our simple 20-minute stove top garlic chicken saltimbocca. It's always a crowd pleaser.
Tasty Anti-Candida Diet Recipe
We have been following an anti-candida diet for the last couple of weeks. You will never believe how great we feel. No more sugar cravings and tons more energy.
This roasted Italian vegetables with tofu ricotta is delicious and is stage 2 anti-candida diet friendly, gluten-free and vegan. We make our pesto without cheese but add in a bit more garlic and it is good to go.
Your taste buds will start to wake up after ditching sugar. Vegetables taste so much sweeter. More importantly, you start to notice the subtle flavors of food. We love that this recipe uses cooked vegetables to support your spleen qi and digestion.
More Italian Appetizers
Roasted Italian Vegetables with Whipped Tofu Ricotta
Equipment
- sheet pan lined with parchment paper
- food processor or high powered blender
Ingredients
Roasted Italian Vegetables
- 1 large red bell pepper or 5 to 7 mini peppers, seeds removed and chopped
- 2 small zucchini or yellow squash, chopped into 1.5 inch bite sized chunks
- 1 medium eggplant chopped into 1.5 inch bite sized chunks
- 1 small onion chopped into 1.5 inch bite sized chunks
- 2 medium tomatoes chopped or 2 cups cherry tomatoes
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 teaspoon oregano dried (or Italian seasoning blend)
- 1 head garlic cut in half
- 2 cups spinach fresh (optional) - add AFTER the vegetables are done baking
Whipped Tofu Ricotta
- 7 ounces tofu firm (or about ½ block, 198 grams) drained
- 1 tablespoon lemon zest fresh (zest from 1 lemon)
- 2 to 3 tablespoons lemon juice fresh (juice from 1 lemon)
- 2 tablespoons tomato paste
- 1.5 teaspoons garlic powder dried ground
- 1 teaspoon paprika
- 2 tablespoons olive oil extra virgin
- salt and pepper to taste
- ¼ cup water (add just a little at a time to achieve desired consistency)
Garnish (optional)
- ⅓ cup pesto (optional) basil or sundried tomato pesto (freshly made or store bought to save time)
Instructions
Make Roasted Italian Vegetables
- Preheat oven to 425 degrees F (218 degrees C). Line baking sheet with parchment paper for easy cleanup.
- Add prepped and chopped red bell pepper, zucchini, eggplant, onion and tomatoes into a large bowl. Toss with 2 tablespoons olive oil, 1 teaspoon of oregano and salt and pepper to taste.
- Place the seasoned vegetables on a lined baking tray in a single layer. Place the cut in half garlic bulb on the baking tray and add a little extra olive oil on top to help the caramelization process.
- Bake Italian vegetables uncovered in the middle rack for 35 to 40 minutes, tossing them half way so they get crispy on all sides and are fork tender. The length of time will depend of how large or small you have chopped your vegetables. Halved garlic bulbs usually needs about 40 minutes to cook.
Make the Whipped Tofu Ricotta (while the Veggies are Roasting)
- In a food processor or high powered blender, add the drained tofu, lemon zest, lemon juice, tomato paste (optional), garlic powder, paprika, extra virgin olive oil, salt and pepper to taste. Blend until smooth. Then, add a tablespoons at a time of water until you reach the desired consistency. We added ¼ cup water.
Assemble the Vegetable Platter
- On a large flat plate, add the whipped tofu ricotta and spread to cover the plate.
- Right after the vegetables are done roasting. Add the fresh spinach directly to the hot sheet pan and toss with the other vegetables. The heat of the pan will wilt the spinach. (This is an optional ingredient and step)
- Add the roasted vegetables on top of the spread whipped tofu ricotta. Top with basil or sundried tomato pesto if desired. Enjoy while warm with toasted crostini if desired!
Video
Notes
- If you plan on eating this easy Italian recipe over several days. Store the roasted vegetables and the prepared tofu ricotta separately.
- Try to keep the veggies chopped about the same size so they cook evenly.
- If you opt to add firm vegetables liked chopped carrots or potatoes, these need to cook for about 15 minutes before adding the rest of the vegetables.
- Pesto is an optional garnish but it does take this recipe to the next level!
- Serve with toasted crostini breads for a fun appetizer.
Nutrition
Sources: Jawhara S. Healthy Diet and Lifestyle Improve the Gut Microbiota and Help Combat Fungal Infection. Microorganisms. 2023 Jun 11;11(6):1556.
Mimi Rippee says
These veggies are fabulous!!! I love the tofu-ricotta sauce. And the pesto on top!
http://Www.chefmimiblog.com
Hannah says
I'm absolutely drooling over here! You can't beat that combination of fresh summer produce and I'm a sucker for pesto, everyday. I wish I could eat this right now!
HWC Magazine says
Thank you Hannah! It is addictive, we could not stop eating these caramelized veggies with tofu whip and fresh pesto. We kept on saying... just a little more and then.. it was gone. I guess its time to make another batch.
Chris says
We have been making this recipe for years! So happy to learn all the helpful tips and video. We like to add half of the roasted garlic to the whipped ricotta. It’s so good!
HWC Magazine says
Aww Thanks so much Chris! Love your idea of adding have of the roasted garlic cloves to the whipped tofu ricotta. That will really take these Italian roasted veggies over the top. Wishing you a super week ahead.
Kathleen Richardson says
I'm impressed, BAM. You really put your heart into these vibrant, heathy recipes.
Healthy World Cuisine says
Thank you Kathleen. I had a lot of fun creating it as well. Take care, BAM
vinicooksveg says
Wow! Looks so delicious! I want them all now.
Lisa says
Bam..the pesto above looks amazing, but when I saw these Oven Roasted Tomatoes awith Caramelized Garlic Basil Pesto..I had to stare! I've been trying to eat healthier lately..less take-out, and this is right up my 'satisfy' and 'love' alley. I cannot wait to make this..maybe this weekend! You are quite the Italian cook, my friend!
janinka1 says
Your photos are so gorgeous, I can imagine the delicious taste of the food. Thank you Bam!
Janina
Healthy World Cuisine says
Thank you. Actually there were far more lip smacking going on on the adult side of the table instead of the teenagers. I did not feel deprived of food at all with this dish. Lots of great healthy flavors can still be delicious. I will be making this recipe again. Have a great weekend