Lunch

Mini baked ricotta tartlets with roast vegetables

MINI BAKED RICOTTA WITH ROAST VEGETABLES
2
20M
40M
1H

Ingredients

Method

1.Preheat oven to 220°C. Oil two holes of 6-hole (¾-cup/180ml) texas muffin pan.
2.Combine cheeses, egg, oregano, rind and chilli in medium bowl, divide mixture among pan holes. Bake, uncovered, about 20 minutes or until browned lightly and firm.
3.Meanwhile, combine eggplant, carrots, capsicum, lemon juice and oil in medium oiled shallow baking dish. Roast, uncovered for about 20 minutes or until tender. Sprinkle ricotta with oregano leaves and serve with vegetables.

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