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Roasted tomatoes and mushrooms with herbed ricotta

Preparation time:
20 mins
Cooking time:
40 mins
Serves:
2
Rating:
A delicious low GI meal with vegetables. Bring on breakfast with this yummy meal.
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Ingredients

3 egg tomatoes, halved length ways
Olive oil cooking spray
4 flat mushrooms, stems removed
30g baby rocket leaves
2 teaspoons balsamic vinegar
2 slices light rye bread or gluten-free bread

200ml unsweetened juice of your choice (per person), to serve


Herbed Ricotta

125g low-fat fresh ricotta
1 teaspoon finely grated lemon zest
2 teaspoons finely chopped fresh continental parsley
2 teaspoons finely chopped fresh dill
1 garlic clove, crushed
Freshly ground black pepper
Notes

Nutrition info: PER SERVE: 1393kJ, protein15.4g, total fat 8.3g (sat. fat 3.9g), cholesterol 26.3mg, carbs 45.5g, fibre 6.9g, sodium 384.1mg. Carb exchanges: 3. GI estimate: low. Gluten-free option.

Method

1. Preheat oven to 150°C (fan-forced). ine 2 baking trays with baking paper. Place a wire rack over one of the trays. Put tomato halves, cut side up, on rack. Spray with cooking spray. Roast for 40 minutes.

2. Herbed ricotta: Meanwhile, put ricotta, lemon zest, parsley, dill and garlic in a small bowl. Season with pepper. Mix well to combine. Put in fridge until required.

3. Put the mushrooms, stem side up, on the second tray. Spray with cooking spray. Roast in oven with tomato halves for last 10 minutes of cooking or until mushrooms are tender and tomato halves start to shrivel around the edges.

4. Divide mushrooms between plates and spoon the herbed ricotta over. Place the tomato halves on plates. Toss the rocket leaves and vinegar together and place on tomato halves. Serve with the bread and juice of your choice.

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