Herbed Ricotta & Roasted Vegetable Toast
Method
Roast the vegetables: Preheat the oven to 220°C. Arrange the zucchini, bell pepper, cherry tomatoes and red onion on a baking tray. Drizzle with olive oil, season with oregano, salt and black pepper, and roast for 10–12 minutes until lightly caramelized around the edges.
Prepare the ricotta: While the vegetables roast, combine the ricotta with basil, parsley, lemon zest and lemon juice. Season with a little black pepper and stir until creamy.
Toast the bread: Toast the sourdough until crisp and golden. Spread generously with the herbed ricotta.
Assemble: Spoon the warm roasted vegetables over the ricotta. Sprinkle with pumpkin seeds and finish with fresh basil and a light drizzle of balsamic glaze, if using.
Vegan option: Replace the ricotta with 120 g whipped firm tofu blended with 1 tbsp nutritional yeast, 1 tsp lemon juice and 1 tsp extra virgin olive oil. The roasted vegetable topping remains unchanged. Crispy sourdough, creamy herb-infused ricotta and caramelized vegetables turn simple toast into a colourful Mediterranean-inspired breakfast. Pumpkin seeds add extra crunch, fibre and plant-based protein, while lemon and fresh herbs keep every bite bright and fresh.
Nutrition Facts
Per serving
