Open-Face Grilled Vegetable Sandwich
Prep Time: 6 minutes Cook Time: 2 minutes 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 ...