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Open-Face Grilled Vegetable Sandwich Recipe

Open-Face Grilled Vegetable Sandwich Recipe

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Ingredients:

Serving

3 tbsp 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 tbsp balsamic vinegar
1 cup part-skim ricotta
4 cups mixed grilled vegetables such as eggplant , zucchini , peppers , tomatoes

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	223.93 Kcal (938 kJ)
Calories from fat	139.41 Kcal
		% Daily Value*
Total Fat	15.49g	24%
Cholesterol	19.07mg	6%
Sodium	80.56mg	3%
Potassium	91.38mg	2%
Total Carbs	4.22g	1%
Sugars	0.61g	2%
Dietary Fiber	0.16g	1%
Protein	6.84g	14%
Vitamin C	0.5mg	1%
Iron	0.1mg	1%
Calcium	173mg	17%

Amount Per 100 g
Calories	71.22 Kcal (298 kJ)
Calories from fat	44.34 Kcal
		% Daily Value*
Total Fat	4.93g	24%
Cholesterol	6.06mg	6%
Sodium	25.62mg	3%
Potassium	29.06mg	2%
Total Carbs	1.34g	1%
Sugars	0.19g	2%
Dietary Fiber	0.05g	1%
Protein	2.18g	14%
Vitamin C	0.1mg	1%
Calcium	55mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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