Gluten Free Ricotta Vegetable Bake


If you are a veggie lover and a cheese lover, this dish is for you!

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Preheat oven to 425 degrees.

Wash your Brussels sprouts under cool water. Cut off the ends. Cut in half. Place into a pan sprayed with olive oil. Spray Brussels sprouts with olive oil and place in oven to roast. Roast until almost tender. (see video)

Check out my category Gluten Free Pasta Recipes.

While Brussels sprouts are roasting, peel and chop carrots. Peel and chop sweet potato. Mix with carrots. Place on an oiled cookie sheet, spray vegetables with olive oil and place into oven to roast. When done, combine with brussels sprouts and set aside. (see video)

As carrots and sweet potatoes roast, chop your onion. Wash your peppers. zucchini and eggplant then chop. Place all onto a greased baking sheet. Spray vegetables with olive oil and roast. These will take a bit longer to roast. (see video)


Grease a large pan with butter. Set aside. (see video)

Cook white rice according to package instructions. Place into bowl and mix in diced tomatoes. Add in gluten free breadcrumbs (judge for yourself on the amount). Sprinkle with garlic powder, onion powder and salt to taste. Mix well. Set aside. (see video)


When vegetables are roasted, mix all vegetables together in one large pan. Turn off oven and leave door open to cool off. Season vegetables with garlic powder, onion powder, salt and basil to taste. Set aside. (see video)

In a separate bowl, combine Ricotta cheese with milk and stir well. Add parmesan cheese, parsley and salt to taste. Stir well. (see video)


If oven is cool, preheat to 350 degrees.


Add rice mixture to the bottom of buttered pan and spread evenly. Add roasted vegetables on top of rice and spread evenly.

Dollop on Ricotta mixture and spread evenly. Sprinkle top with breadcrumbs and parmesan cheese. (see video)


Place into the 350 degree oven and bake approximately 45 minutes until top is golden brown. Remove and allow to cool 10 minutes. (see video)

Serve and enjoy.


Ingredients:

Olive Oil

Brussels sprouts

Carrots

Sweet potato

Yellow onion

Red pepper

Yellow pepper

Green Zucchini

Yellow Zucchini

Eggplant

Butter

White Rice

Diced Tomatoes

Gluten Free Breadcrumbs

Garlic powder - McCormick is gluten free unless otherwise stated.

Onion powder - McCormick is gluten free unless otherwise stated.

Salt

Basil - McCormick is gluten free unless otherwise stated.

Parsley - McCormick is gluten free unless otherwise stated.

3 cups Ricotta - be sure it's gluten free - I use whole milk

1/3 cup Milk

Parmesan cheese - be sure it's gluten free

SIDE NOTE: You can use any vegetables your heart desires.




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