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Whipped Ricotta with Roasted Veggies
Ingredients
  • 2 cups (500 g) whole milk ricotta
  • ¼ cup (25 g) parmigiano reggiano (grated)
  • 7 oz (200 g) cherry tomatoes
  • 1 small (100 g) red bell pepper (cut into small chunks)
  • 1 small (100 g) yellow bell pepper (cut into small chunks)
  • 1 small (80 g) red onion (thick sliced)
  • 1 small (130 g) zucchini (cut into half-moons)
  • fresh herbs (chopped)
  • salt and pepper (to taste)
Steps
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