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GRILLED VEGETABLE SANDWICH

WITH HERBED RICOTTA


1 cup ricotta cheese

1 tablespoon each of fresh basil, chives and parsley, chopped

1 clove garlic, minced

1 tablespoon extra virgin olive oil plus more for drizzling

sea salt and freshly ground black pepper

1 portobello mushroom

1 medium zucchini, sliced lengthwise

1 medium yellow squash, sliced lengthwise

1 asian eggplant, sliced lengthwise

1/2 red onion, peeled and sliced into rounds

1 red bell or poblano pepper, seeded and sliced in half

1 loaf ciabatta bread sliced into 6-inch sections and cut in half

1/2 cup arugula leaves

1/2 cup Balsamic vinegar

2 tablespoons sugar


First, make the glaze. Bring vinegar and sugar to a boil, reduce heat to medium, and reduce by half. Set aside to cool.

In a small bowl, combine the ricotta cheese, fresh herbs, garlic clove, 1 tablespoon extra virgin olive oil, sea salt and freshly ground black pepper and mix until smooth. Set aside.

Oil the grill grates with paper towels lightly coated with grapeseed or canola oil. Preheat the grill on medium high for 10-15 minutes.

Drizzle the vegetables with extra virgin olive oil and season with sea salt and pepper.

Drizzle some additional olive oil on the cut side of the ciabatta.

Place the vegetables on the grill and cook undisturbed for 5 minutes. Gently flip veggies with a spatula when veggies start to soften and grill marks develop. Cook for another 5 minutes. Toast the cut sides of the ciabatta. Transfer the veggies and ciabatta to a platter.

Spread the herbed ricotta mixture on the cut sides of the bread slices. Top the bottom bread slices with layers of grilled vegetables and arugula then drizzle with balsamic glaze.

Serve warm or at room temperature.


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