Basil Ricotta Toast with Garlicky Charred Tomatoes and Squash
Prep time: 
Cook time: 
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Serves: 8 toasts
  • 1 pint grape tomatoes (about 2 cups)
  • 2 small zucchini, sliced into half moons
  • 2 small yellow squash, sliced into half moons
  • 3 Tbsp extra-virgin olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 4-5 cloves garlic, minced
  • 15 oz (~2 cups) low-fat ricotta cheese
  • ½ cup gently packed basil leaves, chiffonade
  • ¼ tsp salt
  • 8 thick-sliced (1 oz each) bakery bread, toasted
  1. Preheat broiled to 550 degrees F.
  2. Place vegetables in a roasting pan and toss with olive oil, salt, pepper, and garlic until vegetables are well-coated. Broil vegetables for 6-8 minutes on a middle rack; remove from oven and gently toss. Repeat process of broiling and tossing 2-3 additional times for a total of 18-24 minutes or so. Check on your vegetables often to avoid burning*.
  3. Meanwhile, mix ricotta, basil, and salt in a medium bowl.
  4. Top each piece of toast with ¼ cup ricotta mixture, spread to cover the surface, along with 3-4 tablespoons of vegetables each. Serve warm or at room temperature.
*Broilers vary greatly. Be sure not to use the top rack of the oven and check often to ensure you don't burn the vegetables. You want a slight char.
Nutrition Information
Serving size: 1 prepared toast Calories: 209 Fat: 9.3 Carbohydrates: 22.8 Sugar: 5.1 Sodium: 445 Fiber: 2.4 Protein: 11.3 Cholesterol: 20
Recipe by Prevention RD at