Grilled Vegetable and Ricotta Sandwich

This grilled vegetable and ricotta sandwich is the perfect way to use up leftover grilled vegetables from dinner. With some fresh herbs, a bit of garlic, and some lemon zest, you can quickly and easily create a delicious ricotta spread for your favorite fresh bread to create a healthy and high-protein lunch.

Although this recipe calls for grilled vegetables, you could certainly use fresh vegetables if you prefer; a few slices of tomato, thin slices of cucumber and a handful of leafy greens would work particularly well. Not to mention, you can make this ricotta sandwich spread ahead of time and keep it in the fridge for up to one week so it’s ready for lunch whenever you need it.

More Healthy Lunch Ideas:

• Grilled Goat Cheese Sandwich
• Copycat Starbucks Protein Boxes

Grilled Vegetable and Ricotta Sandwich

Author: Stephanie Kay

This ricotta sandwich with grilled vegetables is a great way to use up leftover veggies and the herbed ricotta spread keeps well in the fridge for days to come, so you can enjoy delicious sandwiches all week long.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 sandwiches 1x
• Category: Main
• Method: By Hand
• Cuisine: Italian

Print Recipe

Pin Recipe

Units USM Scale 1x2x3x

Ingredients

• 1 cup ricotta cheese
• 2 tablespoons fresh mixed herbs, basil, parsley or dill, roughly chopped
• 1 clove garlic, grated
• 1/2 teaspoon lemon zest (optional)
• 2 tablespoons olive oil
• 1 green zucchini, small, thinly sliced
• 1 yellow zucchini, small, thinly sliced
• 1 eggplant, small, thinly sliced
• 1 red bell pepper, sliced
• 1/4 cup pesto
• 4 Italian sandwich rolls, halved, or 8 slices of bread
• Salt
• Pepper

Cook Mode Prevent your screen from going dark

Instructions

1. In a bowl, combine the ricotta cheese, fresh herbs, lemon zest, and garlic, stir to combine, and season generously with salt and pepper to taste. Set aside.
2. Heat a grill or grill pan to medium-high heat.
3. Add the sliced zucchini, eggplant, and bell pepper to a bowl or plate, drizzle with olive oil and toss until all of the vegetables are well coated in oil.
4. Once the grill is warm, add the vegetables to the grill and cook for 2-3 minutes per side until tender and grill marks appear. Remove from the heat and allow to cool slightly.
5. To assemble the sandwiches, lay bread onto a cutting board. Spread the bottom with a 1/4 cup of ricotta cheese and the top with 1 tablespoon of pesto. Layer grilled vegetables on top of the ricotta spread and close sandwiches.
6. These ricotta sandwiches can be served immediately or prepared ahead of time and stored in the fridge for up to 24 hours, any longer and the bread will get soggy. Any leftover herbed ricotta spread and grilled vegetables can be stored in the fridge for up to 5 days.

Nutrition

• Serving Size: 1 sandwich
• Calories: 489 calories
• Sugar: 3 grams
• Fat: 23 grams
• Carbohydrates: 56 grams
• Fiber: 6 grams
• Protein: 17 grams