- Makes: 4 Servings
- Ready In: 35 mins
- Prep Time: 10-15 mins
- Cook Time: 25 mins
Makes a wonderful lunch, along with a big salad. This is a great way to use summer’s fresh veggies. Organic grocery store ricotta needs a drizzle of good extra virgin olive oil, some sea salt & fresh cracked pepper. But, if you come across a fantastic local ricotta or any other fresh, soft cheese, it may not need a thing.
We used Vidalia Onions, which are the official state vegetable of GA. (Who knew?) Georgia actually has a trademark on these onions, which limits their production to about 20 counties in Georgia. Why? Because they are delicious. If you are ever in the southeast during the summertime, try a Vidalia…
- Calories: 203
- Fat: 15g
- Protein: 4g
- Sodium: 31mg
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 8g
Nutritional Information (per serving)
- 4 medium-sized Vidalia onions *
8 ripe plum tomatoes, halved lengthwise
1/2 cup organic ricotta
1/2 cup extra virgin olive oil, divided
8-10 fresh basil leaves, slivered **
sea salt & fresh cracked pepper
- Preheat your oven to 425 degrees.
- On a baking sheet, arrange onion slices in a single layer.
- Brush both sides with olive oil.
- On a separate baking sheet, arrange tomatoes, cut-side up and brush the cut side with olive oil.
- Sea salt & pepper both your onions and tomatoes.
- Roast onions and tomatoes for about 25 minutes until onions are golden and tomatoes are soft in the center.
- Turn your onions at 15 minutes and rotate your pans at that time.
- To serve, spoon ricotta onto your plate and sprinkle with sea salt & pepper. Arrange your veggie around the ricotta, to your liking.
- Drizzle ricotta with extra virgin oil. Sprinkle plate with basil and enjoy!
* Any sweet summer onion will be delicious!
** Pile up the leaves, roll long-ways into a log and slice to create long thin strands. Technique known as chiffonade.