Veggies & Whip go beyond just offering a smattering of vegetables and some ranch dressing at your party. Nothing wrong with the ordinary way of doing things, but Veggies & Whip want to go beyond. With a little surprise roasting of the vegetables for a greater depth of flavor, the addition of some herbs helps to accent the veggie’s natural fragrance. Then they are served alongside an extra tangy and cheesy homemade ricotta dip. That’s the kind of dip that whips other appetizers into shape!
Ingredients
- 2 cups whole milk ricotta
- 1/4 cup Parmigiano-Reggiano
- red chili flakes, to taste
- fresh herbs, to taste, of your choice, chopped
- salt, to taste
- pepper, to taste
- 7 ounces cherry tomatoes
- 1 small red bell pepper, cut into small chunks
- 1 small yellow bell pepper, cut into small chunks
- 1 small red onion, thick-sliced
- 1 small zucchini, cut into half-moons
- extra-virgin olive oil, to taste
- green onions, optional, to taste, chopped, for garnish
Directions
Step 1 -Place the ricotta on a strainer and then place the strainer over a bowl.
Step 2 -Allow the ricotta to drain until the excess moisture has mostly drained out, about 30 minutes.
Step 3 -In a medium bowl, place the ricotta, the Parmigiano-Reggiano, the chili flakes, the herbs, the salt, and the pepper and mix until smooth and fluffy.
Step 4 -Preheat the oven to 350 degrees F.
Step 5 -Place the cherry tomatoes, the red bell peppers, the yellow bell peppers, the red onions, and the zucchini on a baking tray in a single layer.
Step 6 -Sprinkle the vegetables with the herbs, the salt, and the pepper.
Step 7 -Drizzle the vegetables with the olive oil and toss to coat very well.
Step 8 -Bake until the veggies are soft and lightly charred, about 25 minutes.
Step 9 -Transfer the veggies from the oven and allow them to cool.
Step 10 -Garnish the whip with the green onions.
Step 11 -Arrange the roasted veggies and the whip on a platter and serve.
