Grilled Vegetable Sandwich with Herbed Ricotta
User Reviews
4.8
24 reviews
Excellent
-
Cuisine
Vegetarian
Grilled Vegetable Sandwich with Herbed Ricotta
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 cup ricotta cheese
- 1 tablespoon basil chives and parsley, chopped, fresh
- 1 clove garlic , minced
- 1 tablespoon extra virgin olive oil plus more for drizzling
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 portobello mushroom
- 1 zucchini sliced lengthwise, medium
- 1 yellow squash sliced lengthwise, medium
- ½ eggplant sliced into rounds, medium
- ½ red onion , peeled and sliced into rounds
- ½ red bell pepper , seeded and sliced in half or quarters
- 2 teaspoons oregano dried
- 1 ciabatta bread or other soft bread, sliced into 6-inch sections and cut in half
- ½ cup arugula leaves
- balsamic glaze
Instructions
- In a small bowl, combine the ricotta cheese, fresh herbs, garlic clove, 1 tablespoon extra virgin olive oil, kosher salt and freshly ground black pepper and mix until smooth. Set aside.
- Oil the grill grates with paper towels lightly coated with grapeseed or canola oil. Preheat the grill on medium high for 10-15 minutes.
- Drizzle the vegetables with extra virgin olive oil and season with dried oregano and kosher salt and pepper.
- Drizzle some additional olive oil on the cut side of the ciabatta.
- Place the vegetables on the grill and cook undisturbed for 5 minutes. Gently flip veggies with a spatula when veggies start to soften and grill marks develop. Cook for another 5 minutes. Toast the cut sides of the ciabatta. Transfer the veggies and ciabatta to a platter.
- Spread the herbed ricotta mixture on the cut sides of the bread slices. Top the bottom bread slices with layers of grilled vegetables and arugula then drizzle with balsamic glaze.
- Serve warm or at room temperature.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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