Preparation

Remove the ricotta from the fridge about an hour beforehand.
Cut the vegetables into fairly thin, regular and similar sizes and place them all in a large bowl.
Prepare a dressing with Bauer Vegetable Dadocrema, the water, the oil and the freshly milled black pepper.
Pour the dressing over the vegetables, reserving a small amount: stir thoroughly to coat them all over then tip onto an oven tray with baking paper.
Use a honey dipper to drip around a tablespoon of liquid honey over all of the vegetables.
Slice the ricotta, place over the vegetables, gently brush with the remaining dressing and put in the oven at 180 °C, checking that smallest parts of the vegetables do not burn: in this case, cover with kitchen foil.
The vegetables are ready when fork tender and when the honey is nicely caramelised and the ricotta nice and golden.
Serve with toasted croutons.