Grana Padano Mousse with Roasted Vegetables

Cut the vegetables into strips, arrange them in a single layer on a baking sheet lined with baking paper, dress with a drizzle of extra virgin olive oil, salt and pepper and bake in a preheated oven at 200°C for 20-25 minutes. In a bowl, whip the ricotta with a mixer, adding the cream, grated Grana Padano and chopped herbs. Continue whipping until the mixture is soft and creamy; season with salt and pepper. Fill 4 small jars with the mousse using a pastry bag and serve with breadsticks and roasted vegetables.