
Roasted vegetables with ricotta salata and Italian parsley
Japanese turnips, summer squash, new potatoes and cherry tomatoes tossed with a bit of salt and olive oil, then roasted at 350 F for 1 hour. Sprinkle with ricotta salata and chopped Italian parsley before serving.
















OMG, GIMME GIMME! What a perfect snack at any time! I love the eggs over the beautiful veggies with the Levain to sop up the yolk. Wonderful!!!
Thanks Lisa.
It’s a great way of using up vegetables that are in your crisper. Also good as a first course or as a side dish.