Open-Face Grilled Vegetable Sandwich

Photo: Plamen Petkov


4 sandwiches (serving size: 1 sandwich (1 piece bread, 1/4 cup ricotta, 1 cup vegetables, 1 tbsp. vinaigrette))

Recipe Time

Prep: 6 Minutes
Cook: 2 Minutes

Nutritional Information

Calories 355
Fat 21 g
Satfat 5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12 g
Carbohydrate 29 g
Fiber 4 g
Cholesterol 19 mg
Iron 2 mg
Sodium 285 mg
Calcium 226 mg


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


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.


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