Open-Face Grilled Vegetable Sandwich

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  • Prep Time: 
  • Cook Time: 
  • Yield: 4 sandwiches (serving size: 1 sandwich (1 piece bread, 1/4 cup ricotta, 1 cup vegetables, 1 tbsp. vinaigrette))

              Open-Face Grilled Vegetable Sandwich Recipe

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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