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Roasted Vegetable With Ricotta

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Yum yum yum! I enjoyed this dish and plan on making it again.

This is a great healthy side dish and goes a VERY long way. I highly recommend this dish.

This dish is wonderful. Made exactly as stated.

If you are looking for the quickest, easiest, best tasting recipe of roasted vegetables, look no further!

Servings: 6

Time:

Preparation     10 minutes

Cooking           30 minutes

Total                40 minutes

What do you need to make Roasted Vegetable With Ricotta

8 sheets of phyllo dough 

4 tablespoons butter, melted 

2 cups ricotta cheese 

½ teaspoon dry onion 

½ teaspoon italian seasoning 

½ teaspoon garlic powder 

1 lb asparagus, trimmed to 1 inch pieces  

1 cup baby bella mushrooms, halved 

1 cup cherry tomatoes, halved 

1 tablespoon olive oil 

Salt & pepper to taste 

How to make Roasted Vegetable With Ricotta

FIRST STEP:

Preheat oven to 400 degrees and line a baking sheet with parchment paper 

Toss prepared vegetables in olive oil and season with salt & pepper

SECOND STEP:

Spread evenly on baking sheet and bake for about 10 minutes until tender 

Cool slightly and chop to small pieces, set aside

THIRD STEP:

Mix ricotta with dry onion, italian seasoning, and garlic powder until well combined, set aside

Line a separate baking sheet with parchment  paper

a)

b)

FOURTH STEP:

Layer 1 sheet of phyllo dough, melted butter, dough, butter, etc. with all 8 sheets leaving the last sheet on top unbuttered

a)

b)

Spread the ricotta mixture evenly over the dough

a)

b)

c)

Layer on the roasted vegetables 

FIFTH STEP:

Bake 25-30 minutes until golden brown

SIXTH STEP:

Cool slightly, slice, and serve

Enjoy!

YUM!

Roasted Vegetable With Ricotta

Roasted Vegetable With Ricotta

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 8 sheets of phyllo dough 
  • 4 tablespoons butter, melted 
  • 2 cups ricotta cheese 
  • ½ teaspoon dry onion 
  • ½ teaspoon italian seasoning 
  • ½ teaspoon garlic powder 
  • 1 lb asparagus, trimmed to 1 inch pieces  
  • 1 cup baby bella mushrooms, halved 
  • 1 cup cherry tomatoes, halved 
  • 1 tablespoon olive oil 
  • Salt & pepper to taste

Instructions

FIRST STEP:

Preheat oven to 400 degrees and line a baking sheet with parchment paper 

Toss prepared vegetables in olive oil and season with salt & pepper

SECOND STEP:

Spread evenly on baking sheet and bake for about 10 minutes until tender 

Cool slightly and chop to small pieces, set aside

THIRD STEP:

Mix ricotta with dry onion, italian seasoning, and garlic powder until well combined, set aside

Line a separate baking sheet with parchment  paper

FOURTH STEP:

Layer 1 sheet of phyllo dough, melted butter, dough, butter, etc. with all 8 sheets leaving the last sheet on top unbuttered 

Spread the ricotta mixture evenly over the dough

FIFTH STEP:

Layer on the roasted vegetables 

Bake 25-30 minutes until golden brown

SIXTH STEP:

Cool slightly, slice, and serve

Enjoy!

Nutrition Information
Serving Size 1
Amount Per Serving Calories 120Total Fat 22gSaturated Fat 12gUnsaturated Fat 10gCholesterol 140mgSodium 280mgCarbohydrates 120gSugar 18gProtein 12g

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