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Open-Face Grilled Vegetable Sandwich

open-face-vegetable-sandwich Photo: Plamen Petkov

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

Preparation


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.


  • Prep Time:
  • Cook Time:
  • Yield: 4 sandwiches (serving size: 1 sandwich (1 piece bread, 1/4 cup ricotta, 1 cup vegetables, 1 tbsp. vinaigrette))

Nutritional Information

Calories per serving: 355
Fat per serving: 21g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 12g
Carbohydrate per serving: 29g
Fiber per serving: 4g
Cholesterol per serving: 19mg
Iron per serving: 2mg
Sodium per serving: 285mg
Calcium per serving: 226mg

This Recipe Is