Side dishe for 4

Grilled Vegetable Sandwich

Name: Grilled Vegetable Sandwich
Total time: 32 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup ricotta cheese; 1 tbsp each of fresh basil; 1 clove garlic; 1 tbsp extra virgin olive oil plus more for drizzling (optional); kosher salt and freshly ground black pepper; 1 portobello mushroom; 1 zucchini; 1 yellow squash; 1/2 eggplant; 1/2 red onion; 1/2 red bell pepper; 2 tsp dried oregano; 1 loaf ciabatta bread or other soft bread sliced into 6-inch sections and cut in half; 1/2 cup arugula leaves; balsamic glaze

Grilled vegetables fill toasted bread with basil-garlic ricotta, arugula, oregano, and balsamic glaze.

$1.65per serving $

32 minstart to table

4servings

Mediterranean Vegetarian Kid-friendly Budget Side dishes Grill Summer grilling Back to school Summer

Ingredients

1 cup ricotta cheese
1 tbsp each of fresh basil
1 clove garlic
1 tbsp extra virgin olive oil plus more for drizzling (optional)
kosher salt and freshly ground black pepper
1 portobello mushroom
1 zucchini
1 yellow squash
1/2 eggplant
1/2 red onion
1/2 red bell pepper
2 tsp dried oregano
1 loaf ciabatta bread or other soft bread sliced into 6-inch sections and cut in half
1/2 cup arugula leaves
balsamic glaze

Steps

Mix the ricotta, basil, garlic, 1 tablespoon oil, salt, and pepper in a small bowl.
Heat a grill to medium-high and brush the sliced mushroom, zucchini, squash, eggplant, onion, and pepper with oil.
Grill the vegetables for 4 to 6 minutes per side, until tender and lightly charred.
Grill the bread cut-side down for 1 to 2 minutes, until lightly toasted.
Spread the ricotta on the bread, then layer on the vegetables, arugula, oregano, and balsamic glaze.