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
How to Make It
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.
Strip leaves from rosemary; set aside 2 tsp. Purée garlic, remaining rosemary, vinegar and oil in a blender until smooth.
Top bread slices with ricotta and vegetables. Spoon vinaigrette over and sprinkle with reserved rosemary.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.