Eating seasonally, healthy and enjoying the summer’s bounty has never been easier. Try our easy caramelized Roasted Italian Vegetables! They are served over a creamy lemony Whipped Tofu Ricotta for the ultimate summer comfort food.

This baked sheet pan Italian vegetable recipe can be served as a moreish side dish or a hot appetizer. It’s brimming with a medley of crisp, garlicky vegetables that are tender and naturally sweet on the inside.
Then, they are plunged into creamy, dreamy tofu whip. Just when you think it can’t get any better, we drizzled on a little basil pesto and served it up with toasted crostini to lop up all those fabulous flavors.
Oh yeah…it’s so good you might need a personal moment alone to enjoy those summer flavors all by yourself. Don’t tell me we did not warn you! It’s the kind of Italian side dish where you say... just a little bit more... until you eat the whole darn thing.
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Main Ingredients
Summer Vegetables of Choice– Zucchini, summer squash, eggplant, tomatoes, onions, garlic, bell peppers and more are delicious roasted. Use whatever you have in your garden or crisper or try our recipe for balsamic roasted fennel and carrots.
If you decide to use firm vegetables like carrots or potatoes, these will need a little head start (about 20 minutes) in the oven before adding the other veggies.
Firm Tofu – Hey, don’t knock it until you try it! Tofu is like a blank canvas because it takes on any flavors added. Once whipped, it has the same texture as ricotta cheese. In addition, tofu is high in protein, cheaper than ricotta and lactose free.
That is a hit in our books because we don’t like the lactose intolerant tummy woes. As a matter of fact, when we serve our vegetable tofu ricotta Lasagna, no one can ever tell it’s made without cheese. You can substitute regular ricotta cheese if you do not have a dairy sensitivity or do not need to keep it vegan.
Seasonings
Olive Oil – But of course! Extra virgin is best. I know there will be some of you that are probably going to comment on how you should not use olive oil in a high heat oven. Go ahead and use your avocado oil or ghee if you feel compelled.
Our Italian grandma lived until the ripe old age of 92. So, its not the end of the world if you decide to make Italian roasted vegetables the traditional way with EVOO!
Herbs – We used dried oregano and garlic. You could certainly use an Italian seasoning mix or basil as desired. If you have fresh herbs from your garden, that is even better! Want a kick of heat, add a pinch of dried red pepper flakes.
Fresh Lemon and Zest – Brightens up the tofu ricotta.
Tomato paste – is an optional ingredient. It adds a deep rich tomato flavor to the tofu ricotta and balances out all the flavors. Choose a brand that has simple ingredients with only tomatoes and salt.
Pesto – We made a fresh basil pesto to drizzle on top of the roasted Italian vegetables. However, it would also be delicious with a vegan sun-dried tomato pesto. It’s completely optional but it really does take this easy Italian recipe to the next level.
How to Make Roasted Italian Vegetables?
- Chop the Italian vegetables and cut in half the garlic bulb.
- Drizzle with olive oil, salt and pepper and seasonings of choice.
- Bake in a lined sheet pan at 425°F (218°C) for about 40 minutes.
- Toss with fresh spinach whilst still warm, if desired.
How to Make Whipped Tofu Ricotta?
- Blend firm tofu, seasonings, olive oil, lemon zest and lemon juice and optional tomato paste until smooth.
- Add water, a little at a time until you reach the desired spreadable whipped tofu texture.
Putting it All Together
- Spread a layer of the whipped tofu ricotta on a large plate.
- Top with caramelized roasted Italian vegetables.
- Drizzle on a little basil pesto
- Serve on its own or with toasted crostini bread.
What to Serve on the Side?
If you are serving roasted Italian vegetables with whipped ricotta tofu as an appetizer, toasted crostini breads are the perfect transport device to get this deliciousness into your mouth!
For the low carb crew, we like to offer flat and firm vegetables or other options that have some carrying capability. For example, sturdy cabbage leaves, iceberg lettuce or even cloud bread.
Serve as a vegetable Italian side dish for marinated grilled flank steaks or Mediterranean red snapper packets. If Mother Nature is not cooperating, try our simple 20-minute stove top garlic chicken saltimbocca. It's always a crowd pleaser.
Tasty Anti-Candida Diet Recipe
We have been following an anti-candida diet for the last couple of weeks. You will never believe how great we feel. No more sugar cravings and tons more energy.
This roasted Italian vegetables with tofu ricotta is delicious and is stage 2 anti-candida diet friendly, gluten-free and vegan. We make our pesto without cheese but add in a bit more garlic and it is good to go.
Your taste buds will start to wake up after ditching sugar. Vegetables taste so much sweeter. More importantly, you start to notice the subtle flavors of food. We love that this recipe uses cooked vegetables to support your spleen qi and digestion.
More Italian Appetizers
Roasted Italian Vegetables with Whipped Tofu Ricotta
Equipment
- sheet pan lined with parchment paper
- food processor or high powered blender
Ingredients
Roasted Italian Vegetables
- 1 large red bell pepper or 5 to 7 mini peppers, seeds removed and chopped
- 2 small zucchini or yellow squash, chopped into 1.5 inch bite sized chunks
- 1 medium eggplant chopped into 1.5 inch bite sized chunks
- 1 small onion chopped into 1.5 inch bite sized chunks
- 2 medium tomatoes chopped or 2 cups cherry tomatoes
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 teaspoon oregano dried (or Italian seasoning blend)
- 1 head garlic cut in half
- 2 cups spinach fresh (optional) - add AFTER the vegetables are done baking
Whipped Tofu Ricotta
- 7 ounces tofu firm (or about ½ block, 198 grams) drained
- 1 tablespoon lemon zest fresh (zest from 1 lemon)
- 2 to 3 tablespoons lemon juice fresh (juice from 1 lemon)
- 2 tablespoons tomato paste
- 1.5 teaspoons garlic powder dried ground
- 1 teaspoon paprika
- 2 tablespoons olive oil extra virgin
- salt and pepper to taste
- ¼ cup water (add just a little at a time to achieve desired consistency)
Garnish (optional)
- ⅓ cup pesto (optional) basil or sundried tomato pesto (freshly made or store bought to save time)
Instructions
Make Roasted Italian Vegetables
- Preheat oven to 425 degrees F (218 degrees C). Line baking sheet with parchment paper for easy cleanup.
- Add prepped and chopped red bell pepper, zucchini, eggplant, onion and tomatoes into a large bowl. Toss with 2 tablespoons olive oil, 1 teaspoon of oregano and salt and pepper to taste.
- Place the seasoned vegetables on a lined baking tray in a single layer. Place the cut in half garlic bulb on the baking tray and add a little extra olive oil on top to help the caramelization process.
- Bake Italian vegetables uncovered in the middle rack for 35 to 40 minutes, tossing them half way so they get crispy on all sides and are fork tender. The length of time will depend of how large or small you have chopped your vegetables. Halved garlic bulbs usually needs about 40 minutes to cook.
Make the Whipped Tofu Ricotta (while the Veggies are Roasting)
- In a food processor or high powered blender, add the drained tofu, lemon zest, lemon juice, tomato paste (optional), garlic powder, paprika, extra virgin olive oil, salt and pepper to taste. Blend until smooth. Then, add a tablespoons at a time of water until you reach the desired consistency. We added ¼ cup water.
Assemble the Vegetable Platter
- On a large flat plate, add the whipped tofu ricotta and spread to cover the plate.
- Right after the vegetables are done roasting. Add the fresh spinach directly to the hot sheet pan and toss with the other vegetables. The heat of the pan will wilt the spinach. (This is an optional ingredient and step)
- Add the roasted vegetables on top of the spread whipped tofu ricotta. Top with basil or sundried tomato pesto if desired. Enjoy while warm with toasted crostini if desired!
Video
Notes
- If you plan on eating this easy Italian recipe over several days. Store the roasted vegetables and the prepared tofu ricotta separately.
- Try to keep the veggies chopped about the same size so they cook evenly.
- If you opt to add firm vegetables liked chopped carrots or potatoes, these need to cook for about 15 minutes before adding the rest of the vegetables.
- Pesto is an optional garnish but it does take this recipe to the next level!
- Serve with toasted crostini breads for a fun appetizer.
Nutrition
Sources: Jawhara S. Healthy Diet and Lifestyle Improve the Gut Microbiota and Help Combat Fungal Infection. Microorganisms. 2023 Jun 11;11(6):1556.
Aoife.D says
Oh my word, there is so much deliciousness in this post I am literally drooling on my keyboard, yum! What a great way to tackle the dietary challenges, well done.
Healthy World Cuisine says
Thank you very much for your kind comment. You made my day! Happy Halloween! Take care, BAM
Kristy says
Do you have any leftovers? I would be all over this. This would feed one adult in this house - me. I'd eat it all. That picture of the basil is fantastic. I can almost smell it. 🙂 Nice job in coming up with a meal that suits everyone's needs - not to mention the fact that it's delicious!
Healthy World Cuisine says
Thank you Kristy. I am sad to report all have licked their plates clean but you are invited to stop by any time. Healthy World Cuisine is always open! Thank you for your kind comment. Have a fun and safe Halloween. Take care, BAM
dianeskitchentable says
Wow, now you had a challenge! I can't say that I've had to come up with all of those restrictions but do have to occasionally cook for a diabetic, some w/gluten allergy, and then a family member who has gluten restrictions but is also a vegetarian. At least my picky teen in now a 20-something who amazingly will eat just about anything now (don't know how that happens, but I'm glad she has gotten past mac & cheese).
I love the looks of that pesto & have to admit I've never tried to make it. Frankly I never even knew what it was but you've made it look & sound appealing. Gorgeous photos.
I'm trying to print out recipes I want to try after I take care of storm clean-up (Hurricane Sandy was kind to us here outside of Boston, but it surely left a mess & of course having a dog, pouring rain, & lots of mud is making me crazy to clean inside). Hopefully I'll get back to 'real' meals soon but in the meantime it's quick eats & back to cleaning.
Healthy World Cuisine says
Dear Diane, I am glad that you are safe and sound after the effects of the hurricane. I am sure it will be several weeks before things are back to normal.
Every day is a culinary challenge when there are dietary restrictions and picky teenagers in the household and with guests so hopefully I can bring some of my personal inspirations to Healthy World Cuisine. Take Care, BAM
Norma Chang says
Congratulations. Satisfying all dietary needs and a teenager at one meal, not an easy task. You not only make it seems sooooo easy, but upscale plating and photos as well.
Healthy World Cuisine says
谢谢 Norma! It was a very difficult but fun task and I feel like I am ready for the next challenge. Happy Wednesday to you! Take care, BAM
Norma Chang says
Looking forward to reading about your next challenge.
erika says
Oh my gosh YUM! You really went to town! What lucky dinner guests 🙂 Caramelized garlic pesto sounds totally heavenly!!
Healthy World Cuisine says
Thank you Erika. I really had a lot of fun on this day creating this new little dish. I think I used almost every dish and it looked like a cyclone hit my kitchen but I sure had fun. Take care, BAM
Profiteroles & Ponytails says
"Am I on the fear factor show?"... do you know how often I ask myself this Bam? I too am always trying to hide healthy things in dishes the girls like, or adding bacon to things that I think they may not like. There's something for everyone in this post Bam. Nicely done!
Healthy World Cuisine says
From mom to mom, we can totally relate to our kids remarks about food. My kids have a new line every day..."Mom why do we have to eat with sticks?" "I already ate something green just like the other day." "You know I don't like my food touching." and the list goes on and on...
Hang in there! Take care, BAM
Jeno @ Week Nite Meals says
Bam, you put such care and love into your cooking, and to accommodate so many different needs in one meal is incredible! The pesto is so vibrant! Looking at all those delicious yet healthy dishes is making me itch to cook again. The kitchen renovation is almost complete, and I shall be able to start this week!
Healthy World Cuisine says
Dear Jeno, I am so happy to hear this news. A kitchen renovation is so painful, I know you will be so happy to have your special place back in order. Looking forward to reading some new recipes from you soon. Take care, BAM
Karista says
Oh I know how you felt! I have clients with multiple health issues and food allergies and it certainly creates huge menu and recipe challenges. But you did an awesome job here Bam! The first picture looks so delicious I wish I could reach in and grab it. Yum!
Healthy World Cuisine says
Thank you Karista you are welcome to come on over any time...
I don't know if people are having more health issues or if they are just more vocal about their needs but I am also experiencing this same phenomena. Good luck to us both with brainstorming on some new recipe ideas. Take care, BAM
Mich - Piece of Cake says
Those roasted vegetables look divine with the home made pesto!
Healthy World Cuisine says
Thanks!
ChopinandMysaucepan says
Dear BAM,
Your garlic pesto looks so fresh and delicious. I love that it is so versatile with roasted vegetables and pastas too.
Healthy World Cuisine says
Thanks, I took my photo immediately after blending it up before it had a chance to oxidize. I also made a sundried tomato pesto with a little balsamic vinegar and roasted garlic and that was quite yummy. Take Care, BAM
Bernice says
Looks wonderful!!!
Healthy World Cuisine says
Grazie!
Vickie Landt says
How appetizing, I'm sure it delicious and the color and presentation pops! Great Job... I will share these recipes with Mom - pesto with out the cheese. What do you suggest? Hugs, Vickie
Healthy World Cuisine says
Thanks for stopping by Vickie. In mom's particular dietary case, remove the cheese and add more toasted nuts and you will have to use a bit of low sodium salt or Mrs. Dash for seasoning to compensate. A little shaving of lemon zest will also perk up this pesto if you have a lactose intolerance. Take Care, BAM
yummychunklet says
This dish has such fantastic layering and colors. Bellissima!
Healthy World Cuisine says
Gratzie! I guess you could layer with anything you like for veggies but it is the sauces that brings this dish alive. Take Care, BAM
Rufus' Food and Spirits Guide says
Beautiful. My kind of dish!
Healthy World Cuisine says
Gratzie!
Kristi @ My San Francisco Kitchen says
OMG I love pesto AND roasted tomatoes, so this combination sounds great!! Excellent photos 🙂
Healthy World Cuisine says
Grazie Kristi! Normally I don't use 2 sauces together but this combination really works well and is very satisfying. Take care, BAM