Mediterranean Vegetables With Ricotta

This dish is very quick to make and delicious, coming in at only 173kcals. 


  • 150g sliced aubergine 
  • 75g sliced courgette 
  • 1/2 green and red pepper
  • 6 cherry tomatoes 
  • 1 tsp olive oil 
  • 50g ricotta cheese
  • fresh basil 


Place the aubergine, courgette and peppers into a roasting tin, and drizzle the olive oil over the top. Roast until the vegetables are cooked, check after 15 minutes. Then plate up, and top with ricotta and fresh basil. Season with salt and pepper as required.

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