Skip to content

Midnight Snack 2


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.

2 replies »

What's your opinion?

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

In the Pantry

%d bloggers like this: