Roasted Italian Vegetables with Whipped Tofu Ricotta - Healthy World Cuisine

Ingredients

• 1 large red bell pepper (or 5 to 7 mini peppers, seeds removed and chopped)
• 2 small zucchini (or yellow squash, chopped into 1.5 inch bite sized chunks)
• 1 medium eggplant (chopped into 1.5 inch bite sized chunks)
• 1 small onion (chopped into 1.5 inch bite sized chunks)
• 2 medium tomatoes (chopped or 2 cups cherry tomatoes)
• 2 tablespoons olive oil
• salt and pepper (to taste)
• 1 teaspoon oregano (dried (or Italian seasoning blend))
• 1 head garlic (cut in half)
• 2 cups spinach (fresh (optional) - add AFTER the vegetables are done baking)
• 7 ounces tofu (firm (or about 1/2 block, 198 grams) drained)
• 1 tablespoon lemon zest (fresh (zest from 1 lemon))
• 2 to 3 tablespoons lemon juice (fresh (juice from 1 lemon))
• 2 tablespoons tomato paste
• 1.5 teaspoons garlic powder (dried ground)
• 1 teaspoon paprika
• 2 tablespoons olive oil (extra virgin)
• 1/4 cup water ((add just a little at a time to achieve desired consistency))
• 1/3 cup pesto ((optional) basil or sundried tomato pesto (freshly made or store bought to save time))