Grilled Vegetable Sandwich
Ingredients
- 1 cup ricotta cheese
- 1 Tbsp. basil
- 1 Tbsp. chives
- 1 Tbsp. parsley
- 1 clove garlic, minced
- olive oil
- salt & pepper
- ½ cup arugula
- balsamic glaze
- 1 portobello mushroom
- 1 zucchini, sliced
- 1 yellow squash, sliced
- ½ eggplant, sliced
- ½ red onion, sliced
- ½ red bell pepper
- 2 tsp. oregano
- 1 loaf cibatta bread
Directions
In a small bowl, combine ricotta cheese, herbs, garlic, 1 tablespoon of olive oil, salt, and pepper. Mix until smooth and set aside.
Oil the grill grates with a paper towel lightly coated with cooking oil. Preheat grill to medium-high heat for 10 to 15 minutes. Drizzle vegetables with olive oil and season with oregano, salt, and pepper.
Drizzle olive oil on the open, cut side of your ciabatta bread. Place the vegetables on the grill and let cook undisturbed for 5 minutes. Gently flip vegetables and let cook for another 5 minutes. Toast the cut sides of your bread on the grill. Remove bread and veggies when done.
Spread herbed ricotta mixture onto the bread slices. Layer grilled vegetables, top with arugula and drizzle with balsamic glaze.
Serve warm or room temperature and enjoy!
