Name: Mediterranean Ricotta & Roasted Veggie Board | 5-Star Grazing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 cups ricotta cheese (whole milk, creamy); 1 medium zucchini, sliced into rounds; 1 medium eggplant, sliced into half-moons; 1 red bell pepper, cut into strips; 1 yellow bell pepper, cut into strips; 1 red onion, sliced into wedges; 1 cup cherry tomatoes, halved; 3 tbsp olive oil, divided; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp smoked paprika; Salt and black pepper, to taste; 2 tbsp fresh basil leaves, chopped; 2 tbsp fresh parsley, chopped; Warm flatbreads, pita, or crusty bread for serving

Description

This Mediterranean ricotta roasted veggie board is a stunning centerpiece packed with creamy ricotta, golden roasted vegetables, fresh herbs, and a touch of olive oil. Perfect for sharing, it’s colorful, satisfying, and brimming with bold flavors that celebrate the heart of Mediterranean cuisine. Serve it for gatherings, date nights, or as an elevated appetizer everyone will love.

Ingredients

Scale

2 cups ricotta cheese (whole milk, creamy)
1 medium zucchini, sliced into rounds
1 medium eggplant, sliced into half-moons
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, sliced into wedges
1 cup cherry tomatoes, halved
3 tbsp olive oil, divided
1 tsp dried oregano
1 tsp dried thyme
1 tsp smoked paprika
Salt and black pepper, to taste
2 tbsp fresh basil leaves, chopped
2 tbsp fresh parsley, chopped
Warm flatbreads, pita, or crusty bread for serving

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Instructions

Preheat the oven to 400°F (200°C).
Arrange zucchini, eggplant, peppers, onion, and cherry tomatoes on a parchment-lined baking sheet.
Drizzle with 2 tablespoons olive oil, sprinkle with oregano, thyme, paprika, salt, and pepper. Toss to coat evenly.
Roast vegetables for 25–30 minutes, until tender and caramelized at the edges.
Meanwhile, place ricotta in a serving bowl. Drizzle with remaining olive oil and season lightly with salt and pepper.
Arrange roasted vegetables around the ricotta on a large wooden board or platter.
Garnish with fresh basil and parsley.

Serve with warm flatbreads or crusty bread.

Equipment

Notes

For extra flavor, add olives or marinated artichokes to the board.
Swap ricotta with whipped feta or labneh for a creamy twist.
Best enjoyed warm, but leftovers can be refrigerated and enjoyed cold the next day.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer, Snack
Method: Roasting, Assembly
Cuisine: Mediterranean

Nutrition

Serving Size: 1/6 of board
Calories: 280 kcal
Sugar: 7g
Sodium: 190 mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22 g
Fiber: 5g
Protein: 11g
Cholesterol: 30mg