Roasted Italian Vegetables with Whipped Tofu Ricotta

Name: Roasted Italian Vegetables with Whipped Tofu Ricotta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 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); 7 ounces tofu (firm (or about 1/2 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); 1/4 cup water ((add just a little at a time to achieve desired consistency)); 1/3 cup pesto ((optional) basil or sundried tomato pesto (freshly made or store bought to save time))

Published: Oct 28, 2012 · Modified: Jun 27, 2025 by HWC Magazine · 78 Comments

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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.

Roasted Italian Vegetables over a creamy whipped tofu ricotta and topped with basil pesto on a white plate.

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.

Jump to:

Main Ingredients
Seasonings
How to Make Roasted Italian Vegetables?
How to Make Whipped Tofu Ricotta?
Putting it All Together
What to Serve on the Side?
Tasty Anti-Candida Diet Recipe
More Italian Appetizers
Roasted Italian Vegetables with Whipped Tofu Ricotta

Ingredients to make sheet pan vegetables and a vegan tofu dip.

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.

Vegan Tofu ricotta with lemon and tomato in an Italian handmade yellow pottery dish.

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?

Raw vegetables on a baking sheet and showing them caramelized after roasting.

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.

Adding raw spinach to the roasted veggies and then placed into a white serving bowl.

Toss with fresh spinach whilst still warm, if desired.

How to Make Whipped Tofu Ricotta?

Blending the tofu ricotta to a smooth creamy texture.

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

3 bowls - one with pesto, one with tofu ricotta and one with the roasted summer vegetables.

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.

Creamy tomato and lemony whipped tofu spread on a white plate with roasted veggies on top and pesto on the side.

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

Sources: Jawhara S. Healthy Diet and Lifestyle Improve the Gut Microbiota and Help Combat Fungal Infection. Microorganisms. 2023 Jun 11;11(6):1556.

More Vegetables

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5 from 2 votes