Europeanvegetariangluten-freevia groq
Roasted Dutch Casserole with Ricotta
A hearty vegetarian casserole featuring roasted vegetables and a creamy ricotta topping.
⏱55 min🍽6 servings📊medium
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Ingredients
- ●1 large, sliced Eggplant
- ●1 large, sliced Zucchini
- ●2, sliced Roasted Red Peppers
- ●1 1/2 cups Ricotta Cheese
- ●1 cup, shredded Dutch Gouda Cheese
- ●2 tablespoons Tomato Paste
- ●2 cloves, minced Garlic
- ●1/4 cup, chopped Fresh Basil
- ●to taste Salt
- ●to taste Black Pepper
- ●2 tablespoons Olive Oil
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Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large baking dish, combine the sliced eggplant, zucchini, and roasted red peppers.
- 3
Drizzle with olive oil and season with salt and black pepper. Toss to coat.
- 4
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender.
- 5
In a medium bowl, combine the ricotta cheese, Gouda cheese, tomato paste, garlic, and chopped basil.
- 6
Mix well to combine.
- 7
Remove the roasted vegetables from the oven and top with the ricotta cheese mixture.
- 8
Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 9
Serve hot and enjoy!