Open-Face Grilled Vegetable Sandwich
- Prep Time:
- Cook Time:
- Yield: 4 sandwiches (serving size: 1 sandwich (1 piece bread, 1/4 cup ricotta, 1 cup vegetables, 1 tbsp. vinaigrette))
Ingredients
- 3 tablespoons olive oil, plus more for grill grates
- 4 1/2-inch-thick slices country bread
- 2 6-inch sprigs fresh rosemary
- 1 small clove garlic, sliced
- 1 tablespoon balsamic vinegar
- 1 cup part-skim ricotta
- 4 cups mixed grilled vegetables such as eggplant, zucchini, peppers, tomatoes
Preparation
1. Heat grill; lightly oil grates. Grill bread and rosemary, turning often, until rosemary is lightly charred and bread has grill marks, about 1 minute for rosemary and 2 minutes for bread.
2. Strip leaves from rosemary; set aside 2 tsp. Purée garlic, remaining rosemary, vinegar and oil in a blender until smooth.
3. Top bread slices with ricotta and vegetables. Spoon vinaigrette over and sprinkle with reserved rosemary.
Nutritional Information
Calories per serving: | 355 |
---|---|
Fat per serving: | 21g |
Saturated fat per serving: | 5g |
Monounsaturated fat per serving: | 0.0g |
Polyunsaturated fat per serving: | 0.0g |
Protein per serving: | 12g |
Carbohydrates per serving: | 29g |
Fiber per serving: | 4g |
Cholesterol per serving: | 19mg |
Iron per serving: | 2mg |
Sodium per serving: | 285mg |
Calcium per serving: | 226mg |
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