Author: Carolyn Severin, Hamama Success Team Member Prep Time: 15 minutes Cook Time: 30 minutes Makes: 1 serving It’s summertime and what better way to spend it then grilling out?! This grilled veggie sandwich has a great combination of vegetables with a delicious herbed cheese spread, bread of your choice and a hot & peppery microgreen garnish! Ingredients: 1 loaf sourdough bread, or bread of your choice, sliced ½ green bell pepper, julienned ½ red onion, sliced into rounds 1 medium zucchini, sliced lengthwise 1 portobello mushroom 1 cup ricotta cheese, or cheese of your choice 1 garlic clove, minced 2 tsp dried oregano 1 tbsp extra virgin olive oil, for drizzling 1 tbsp fresh basil, chives & parsley, chopped ½ cup arugula leaves 1 tbsp hot & peppery blend microgreens Balsamic glaze Salt and pepper Instructions: Preheat the grill on medium-high heat for 10-15 minutes. In a bowl, mix together the ricotta cheese, fresh herbs, garlic, olive oil, salt and pepper until combined. Set aside. Drizzle the vegetables with olive oil and season with oregano, salt and pepper. Next, drizzle some olive oil on each side of the bread slices. When your grill is ready, cook the veggies on each side for about 5 minutes. Add the bread to the grill and cook until you see grill marks. Set both your veggies and bread aside when done. Spread the herbed ricotta mixture onto each slice of bread. Layer on the grilled veggies, arugula, hot & peppery blend microgreens, arugula and balsamic glaze. Serve & enjoy!
