🥙 Mediterranean Ricotta & Roasted Veggie Board
📖 Description
This Mediterranean-inspired platter is a feast for the eyes and the taste buds. Creamy whipped ricotta is the centerpiece, drizzled with golden olive oil and lemon zest, surrounded by smoky roasted vegetables, tangy olives, grilled flatbread, and fresh herbs. It’s a perfect appetizer for gatherings, a light lunch, or a colorful side dish. Fresh, wholesome, and packed with Mediterranean flavors!
🥗 Ingredients
For the Ricotta Dip:
- 1 cup ricotta cheese (whipped until creamy)
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 1 tsp lemon zest
- 1 tsp lemon juice
- Freshly ground black pepper
- Pinch of red pepper flakes or za’atar (optional)
For the Roasted Veggies & Sides:
- 1 zucchini, sliced into rounds
- 1 eggplant, sliced into rounds
- 1 red bell pepper, cut into strips
- 1 small red onion, thickly sliced
- 1 small block of halloumi or feta (optional, grilled or cubed)
- 1 cup cherry tomatoes (mixed colors if possible)
- ½ cup Kalamata or mixed olives
- Fresh basil leaves
- Lemon wedges (for garnish)
- Warm pita bread or flatbread, cut into wedges
👩🍳 Instructions
- Prepare the Ricotta Dip:
- In a bowl, whip ricotta with olive oil, lemon zest, and lemon juice until smooth and creamy.
- Season with black pepper and optional red pepper flakes or za’atar.
- Spread into the center of a serving platter, drizzle with more olive oil.
- Roast the Vegetables:
- Preheat oven to 400°F (200°C).
- Arrange zucchini, eggplant, red peppers, and onions on a baking sheet.
- Drizzle with olive oil, sprinkle with pepper, and roast for 20–25 minutes until tender and slightly charred.
- Assemble the Board:
- Place the whipped ricotta in the center of a large platter.
- Arrange roasted veggies, cherry tomatoes, olives, grilled halloumi/feta, and pita wedges around it.
- Garnish with fresh basil and lemon wedges.
- Serve & Enjoy:
- Serve warm or at room temperature, dipping bread and veggies into the creamy ricotta.
🍴 Servings
- Serves 4–6 people as an appetizer, or 2–3 people as a light meal.
📝 Notes
- For a lighter option, use low-fat ricotta.
- Grill the veggies instead of roasting for a smokier flavor.
- Can be made vegetarian-friendly by omitting halloumi/feta.
- Use gluten-free flatbread if needed.
💡 Tips
- Make ahead: Roast veggies a few hours before and keep them at room temperature. Assemble just before serving.
- For extra flavor, marinate olives with garlic, lemon, and herbs.
- Swap ricotta for labneh or hummus if preferred.
🔢 Nutritional Info (per serving, approx., for 6 servings)
- Calories: 240
- Protein: 8g
- Fat: 15g
- Carbohydrates: 17g
- Fiber: 4g
- Vitamin C: 60% DV
- Calcium: 20% DV
(Varies depending on cheese choice and bread quantity)
🌟 Health Benefits
- Ricotta: High in protein and calcium, supports bone health.
- Roasted Vegetables: Rich in antioxidants, fiber, and vitamins.
- Olives & Olive Oil: Heart-healthy fats, support anti-inflammatory function.
- Herbs & Lemon: Add freshness, aid digestion, and boost immunity.
❓ Q & A
Q: Can I make this dairy-free?
A: Yes! Swap ricotta for cashew cream, almond ricotta, or hummus.
Q: Can I prepare this the day before?
A: Yes. Whip the ricotta and roast veggies ahead. Store separately in the fridge, then assemble before serving.
Q: What bread works best?
A: Pita, naan, focaccia, or rustic sourdough are all great choices.
Q: Can I add protein to make it a full meal?
A: Yes, add grilled chicken skewers, shrimp, or chickpeas for a heartier option.