Garden Recipe
vegetable medley, fresh herbs, red pepper flakes, ricotta salata cheese, traditional red sauce
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Ingredients
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Vegetable Medley
Fresh Herbs
Spices and Cheese
Sauce
Method
Preparing the Vegetables
- 1
Chop the Vegetables
Dice the zucchini, bell pepper, and carrots into small, uniform pieces. Halve the cherry tomatoes and set aside. Roughly chop the spinach.
- 2
Sauté the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced zucchini, bell pepper, and carrots. Sauté for about 5-7 minutes until they start to soften.
- 3
Add Spinach and Tomatoes
Stir in the cherry tomatoes and spinach. Cook for an additional 3-4 minutes until the spinach wilts and the tomatoes are slightly blistered.
Herbs and Seasoning
- 4
Chop Fresh Herbs
Finely chop the basil and parsley. Add them to the sautéed vegetable mixture.
- 5
Season the Medley
Sprinkle the red pepper flakes over the vegetable medley and stir well to combine.
Assembly
- 6
Layer the Dish
In a large baking dish, spread 1 cup of traditional red sauce on the bottom. Layer half of the sautéed vegetable mixture on top of the sauce.
- 7
Add Cheese
Crumble half of the ricotta salata cheese over the vegetable layer.
- 8
Repeat Layers
Add another cup of traditional red sauce, followed by the remaining vegetable medley and top with the rest of the ricotta salata cheese.
Baking
- 9
- 10
Serve
Remove from the oven and let it cool for a few minutes before serving. Enjoy your Garden vegetable medley warm.