Open-Face Grilled Vegetable Sandwich

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

Recipe Time

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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

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. 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. 2. Strip leaves from rosemary; set aside 2 tsp. Purée garlic, remaining rosemary, vinegar and oil in a blender until smooth.
  3. 3. Top bread slices with ricotta and vegetables. Spoon vinaigrette over and sprinkle with reserved rosemary.
Note:

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.

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Open-Face Grilled Vegetable Sandwich Recipe at a Glance
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