Preheat the oven to 400°F.

Wash 5–6 baby potatoes and cut them into small–medium cubes. Transfer to an oven-safe baking dish. Add 4–5 peeled garlic cloves and toss with 2 tsp Masala Gossip Red Chili Masala Crisp. Bake for 15 minutes.

Meanwhile, dice the bell pepper and red onion. Slice the zucchini into half-moons.

After 15 minutes, remove the potatoes from the oven. Add the bell pepper, zucchini, and onion to the baking dish. Toss with another 2–3 tsp Masala Gossip Red Chili Masala Crisp, then return to the oven. Roast for 20 minutes, stirring halfway.

While the veggies roast, make the whipped ricotta: in a food processor, combine ricotta, chili, garlic, olive oil, maple syrup, cilantro, lemon juice, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed.

To serve, spread the whipped ricotta onto plates and top with the roasted vegetables. Enjoy warm!