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RECIPES

Roasted Veggies with Whipped Ricotta

Wisconsin Cheese Roasted Veggies with Whipped Ricotta Recipe

Active Time

20 Minutes

Servings

4

Ingredients

3 medium zucchini, cut into 2-inch strips
2 large sweet red bell peppers, cut into 2-inch strips
2 tablespoons olive oil
Salt and pepper
1 cup Clock Shadow Creamery Ricotta cheese (8 ounces)
1 1/2 ounces Nordic Creamery Parmesan cheese, grated (1/2 cup)
1 teaspoon crushed red pepper flakes
1 teaspoon lemon zest

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Parmesan or Ricotta can be used in this recipe.

Instructions

Heat oven to 400°F.
Place zucchini and bell peppers on a 17 x 12-inch baking pan. Drizzle with olive oil; toss to coat. Arrange vegetables in a single layer. Season with salt and pepper.
Bake for 15-17 minutes or until vegetables are tender, stirring once.
Meanwhile, beat ricotta in a bowl until smooth. Stir in the parmesan, red pepper flakes and lemon zest.
Dollop vegetables with ricotta mixture. Season with salt and pepper to taste.

Cheesemonger Tip

Wisconsin leads the production of award-winning parmesan cheese in the U.S. Its buttery, sweet and nutty flavors intensify with age.

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In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. We believe in tradition, producing everything from Italian classics, like parmesan and ricotta, to swiss cheese and cheddar varieties. But every Wisconsin cheesemaker is an innovator as well, which is why we have so many Wisconsin originals, like colby and muenster. Whether it’s a grilled cheese sandwich, potatoes au gratin, or a charcuterie board, Wisconsin cheese makes every dish and recipe tastier.