Name: Grilled Vegetable and Ricotta Sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
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

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

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

Instructions

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.
Heat a grill or grill pan to medium-high heat.
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.
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.
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.
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

Find it online: https://kaynutrition.com/grilled-vegetable-ricotta-sandwich/