Roasted Tomatoes with Radicchio

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 22, 2012

Nutrition Information (per serving)

calories 
75
protein 
6 g
sodium 
234 mg
carbohydrates 
13 g
fat 
1 g
fiber  
2 g
cholesterol 
3 mg
Servings 
6
Ingredients 

6 Roma tomatoes
½ tsp sea salt
½ tsp freshly ground black pepper
1 Tbsp minced shallots
2 tsp minced garlic
1 head radicchio, washed, rinsed and dried
¼ tsp sea salt
¼ tsp freshly ground black pepper
18 cloves roasted garlic
¾ cup nonfat ricotta cheese
Olive oil spray

To roast garlic: Preheat oven to 400F. Lightly coat a sheet pan with canola oil spray. Arrange garlic cloves on sheet pan and cover with aluminum foil. Cover and roast for 10 to 15 minutes.
Instructions 
  1. Preheat oven to 350F.
  2. Cut tomatoes in half and core them. In a small bowl, mix salt, pepper, shallots and garlic and sprinkle over the top of tomato halves. Lightly coat a baking sheet with canola oil spray. Place tomatoes on baking sheet and roast for 15 minutes, or until lightly browned. Remove from oven and set aside.
  3. Preheat grill.
  4. Season radicchio with salt and pepper. Grill for 5 minutes. Remove from grill, cover and let sit for 5 minutes. Julienne.
  5. In 6 medium-size individual serving dishes, place 1 tablespoon radicchio and 2 Roma tomato halves topped with 3 cloves of roasted garlic and 2 tablespoons ricotta cheese. Bake for 5 minutes, remove from oven and spray lightly with olive oil spray. Serve immediately.
To roast garlic: Preheat oven to 400F. Lightly coat a sheet pan with canola oil spray. Arrange garlic cloves on sheet pan and cover with aluminum foil. Cover and roast for 10 to 15 minutes.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.