Whipped Ricotta & Roasted Veggies

Instructions

1. 1

   Preheat oven to 400°F. Arrange zucchini, eggplant, and bell pepper on a baking sheet. Drizzle with olive oil, season, and toss.

2. 2

   Roast 15–25 minutes, stirring once. Add tomatoes halfway through and continue roasting until tender.

3. 3

   Make whipped ricotta by blending ricotta, olive oil, lemon juice, and salt until smooth and fluffy.

4. 4

   Toast bread slices brushed lightly with olive oil for 7–10 minutes, until golden.

5. 5

   Assemble by spreading whipped ricotta on toasted bread, topping with roasted veggies, and finishing with basil and lemon zest.