Open-Face Grilled Vegetable Sandwich |
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Prep Time: 6 Minutes Cook Time: 2 Minutes |
Ready In: 8 Minutes Servings: 4 |
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Ingredients:
3 tablespoons 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 tablespoon balsamic vinegar |
1 cup part-skim ricotta |
4 cups mixed grilled vegetables such as eggplant, zucchini, peppers, tomatoes |
Directions:
1. 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.
2. Strip leaves from rosemary; set aside 2 tsp. Purée garlic, remaining rosemary, vinegar and oil in a blender until smooth.
3. Top bread slices with ricotta and vegetables. Spoon vinaigrette over and sprinkle with reserved rosemary.
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