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!
