Best 5 Roasted Summer Vegetable Salad With Ricotta Recipes

If you are a food enthusiast who enjoys creating fresh, vibrant, and flavorful dishes, then this article is for you. We will take you on a culinary journey to create an impressive roasted summer vegetable salad with ricotta, a delightful dish that celebrates the abundance of seasonal vegetables and the creamy richness of ricotta cheese. This salad is not just a meal; it's a feast for the senses, offering a symphony of flavors, textures, and colors that will tantalize your taste buds and impress your dinner guests.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED SUMMER VEGETABLE SALAD WITH RICOTTA

Roasted Summer Vegetable Salad with Ricotta image

Roasting brings out the best in vegetables, and the ricotta and herb topping elevates them into a super side dish or a standalone meal.

Provided by Inspired Taste

Categories Side Dish

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

3 medium tomatoes, cut 1/4-inch slices
2 medium zucchini, cut 1/4-inch slices
2 medium yellow summer squash, cut 1/4-inch slices
1 medium red or yellow bell pepper
1 teaspoon chopped fresh thyme leaves
1 tablespoon olive oil
1/2 teaspoon salt
1/4 cup ricotta cheese
1 tablespoon chopped fresh parsley

Steps:

Heat oven to 400°F. In large bowl, toss tomatoes, zucchini, yellow squash, bell pepper, thyme, oil and salt. Spread in single layer on 2 ungreased cookie sheets.
Bake 20 to 25 minutes or until vegetables are tender.
Divide vegetables evenly among 4 serving plates. Top each serving with 1 tablespoon ricotta cheese; sprinkle with parsley.

Nutrition Facts : ServingSize 1 Serving

ROASTED SUMMER VEGETABLE SALAD

Roasted Summer Vegetable Salad image

Provided by Food Network

Categories appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 ear corn - grilled, shucked, and cut off the cob
1 red pepper -- roasted, peeled, and cut into a 1/2-inch dice
1 tomato -- grilled, peeled, seeded, and cut into a 1/2-inch dice
2 zucchini or other summer squash -- cut into 1/2-inch slices, grilled, and cut into 1/2-inch dice
1 tablespoon lime juice
1 tablespoon lemon juice
2 tablespoons white wine vinegar
2 ounces extra virgin olive oil
Salt and pepper

Steps:

Combine all ingredients. Marinate for 30 minutes. Adjust seasonings to taste.

ROASTED SUMMER VEGETABLES

Roasted Summer Vegetables image

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 medium zucchinis
1 red bell pepper, preferably Holland
1 yellow or orange bell pepper, preferably Holland
1 fennel bulb
1 small red onion
2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme

Steps:

Preheat the oven to 375 degrees F.
Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
Note: This recipe was doubled for this episode.

ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY

Roasted Veggie Summer Salad Recipe by Tasty image

Here's what you need: carrot, baby potato, yellow squash, zucchini, olive oil, salt, pepper, fresh oregano, garlic, radish, mixed greens salad, fresh cilantro, fresh flat-leaf parsley, garlic, salt, pepper, olive oil, lime, red wine vinegar

Provided by Mercedes Sandoval

Categories Dinner

Yield 2 servings

Number Of Ingredients 19

Ingredients

2 cups carrot, sliced diagonally
2 cups baby potato, halved
1 cup yellow squash, roughly chopped
1 cup zucchini, roughly chopped
olive oil, to taste
salt, to taste
pepper, to taste
1 tablespoon fresh oregano, minced
3 cloves garlic, chopped
½ cup radish, sliced
mixed greens salad
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
3 cloves garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 lime, juiced
2 tablespoons red wine vinegar

Steps:

Preheat the oven to 400˚F (200˚C).
On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
Bake for 25-30 minutes, until the vegetables are golden brown.
Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
Pour over the chimichurri dressing and toss until evenly distributed.
Enjoy!

Nutrition Facts : Calories 598 calories, Carbohydrate 55 grams, Fat 41 grams, Fiber 11 grams, Protein 7 grams, Sugar 10 grams

ROASTED VEGGIE SALAD WITH BURRATA

Roasted Veggie Salad With Burrata image

Creamy Burrata cheese with quick-roasted peppers, tomatoes, and garlic! Serve cold with a good, crusty baguette!

Provided by Aleka Shunk

Categories Salad Vegetable Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7

Ingredients

1 (10 ounce) basket cherry tomatoes, halved
1 cup chopped multi-colored bell peppers
3 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, or to taste
1 tablespoon balsamic glaze
6 leaves basil, chopped
8 ounces Burrata cheese, sliced

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine tomatoes, bell peppers, and garlic in a bowl. Drizzle with olive oil and balsamic glaze; toss to coat.
Roast in the oven for 10 minutes. Remove and transfer back to the bowl, stirring in basil while veggies are still warm.
Transfer to the refrigerator for at least 1 hour.
To serve, top with sliced Burrata.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 7.3 g, Cholesterol 40 mg, Fat 19.1 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 9 g, Sodium 148.3 mg, Sugar 1.5 g

Tips:

To save time, use a food processor to chop the vegetables.
If you don't have a grill, you can roast the vegetables in the oven at 425 degrees Fahrenheit for 20-25 minutes.
To make a vegan version of this salad, use vegan ricotta cheese or crumbled tofu instead of cow's milk ricotta.
This salad is also a great make-ahead dish. Simply roast the vegetables and make the dressing ahead of time, then assemble the salad just before serving.
For a more flavorful salad, use a variety of herbs in the dressing, such as basil, thyme, and oregano.

Conclusion:

This roasted summer vegetable salad with ricotta is a delicious and healthy way to enjoy the fresh flavors of summer. The roasted vegetables are tender and flavorful, and the ricotta cheese adds a creamy richness to the salad. The dressing is light and tangy, and it perfectly complements the flavors of the vegetables and cheese. This salad is a great side dish for a grilled dinner or a light lunch. It's also a great way to use up leftover roasted vegetables.