Open-Face Grilled Vegetable Sandwich

Health JULY 2013

  • Yield: 4 sandwiches (serving size: 1 sandwich (1 piece bread, 1/4 cup ricotta, 1 cup vegetables, 1 tbsp. vinaigrette))
  • Cook time: 2 Minutes
  • Prep time: 6 Minutes


  • 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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Nutritional Information

Amount per serving
  • Calories: 355
  • Fat: 21g
  • Saturated fat: 5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12g
  • Carbohydrate: 29g
  • Fiber: 4g
  • Cholesterol: 19mg
  • Iron: 2mg
  • Sodium: 285mg
  • Calcium: 226mg

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Open-Face Grilled Vegetable Sandwich Recipe