Roasted Italian Vegetables with Whipped Tofu Ricotta

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

5 from 2 votes

Roasted Italian Vegetables with Whipped Tofu Ricotta

Savor summer with our Roasted Italian Vegetables and creamy tofu ricotta. A delicious Italian side dish or appetizer for any occasion.

Prep Time15

Cook Time40

Total Time55

Course: Appetizer, Side Dish

Cuisine: Italian

Diet: Diabetic, Gluten Free, Low Lactose, Vegan

Servings: servings

Calories: 337kcal

Author: HWC Magazine

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)

US Customary - Metric

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

Recipe Tips:

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.

Storage

If you are lucky enough to have leftovers, they can be stored in the refrigerator for up to 3 days in a sealed container. We do not recommend freezing the whipped tofu ricotta as the texture changes. If you prepare and keep the vegetables separate from the tofu ricotta, the roasted veggies can be stored in the freezer in a sealed container for up to 3 months.

Nutrition