Products used in this recipe
Moroccan Spiced Vegetables with Lemon Ricotta
Yield: 26 Servings (5 oz.)
Yield: 26 Servings (5 oz.)
Ingredient | Weight | Measure |
---|---|---|
Olive oil | 4 fl. oz. | |
Harissa paste | 3 oz. | |
Salt | 2 tsp. | |
1 bag | ||
32 oz. | ||
Ricotta cheese | 30 oz. | |
Lemon zest | 3 Tbsp. | |
Lemon juice | 4 fl. oz. |
Preparation Instructions:
Step 1
Preheat convection oven to 400˚F.
Step 2
In a large bowl, whisk together olive oil, Harissa paste and salt. Add frozen vegetables and toss well to coat evenly. Transfer vegetables to a lined sheet pan, keeping vegetables in a single layer. Roast for 20-25 minutes until lightly charred. Portion into 4 oz. servings. Serve with 1 oz. lemon ricotta.
Step 3
Whisk the ricotta, lemon zest and juice together. Serve with roasted vegetables.