NUTRITION

SERVINGS

INGREDIENTS

1.5 cup 2% cottage cheese

1 cup chopped bell pepper

1 cup sliced zucchini

0.5 cup sliced red onion

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.5 tbsp hemp hearts

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  In a large bowl, combine the chopped bell pepper, sliced zucchini, and red onion wedges.

• 3

  Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt, black pepper, garlic powder, and dried oregano.

• 4

  Toss the vegetables until evenly coated, then spread them in a single layer on the prepared baking sheet.

• 5

  Roast the vegetables for 20 to 25 minutes, tossing halfway through, until they are tender and show light charred edges.

• 6

  While the vegetables roast, place the cottage cheese into a food processor or high-speed blender.

• 7

  Process the cottage cheese for 1 to 2 minutes, scraping down the sides as needed, until it is completely smooth and aerated.

• 8

  Spread the whipped cottage cheese onto a plate or shallow bowl, creating a well in the center.

• 9

  Spoon the warm roasted vegetables over the cottage cheese and sprinkle with hemp hearts for a final boost of texture.