Vegetarian Focaccia Sandwich
Whether you’re a meat-eater or not, you’ll love this vegetarian focaccia sandwich! It's loaded with layers of marinated eggplant and zucchini as well as roasted bell peppers, basil pesto and herby ricotta. I mean common, how can anyone resist that combo? I don’t know about you but I’ll be enjoying this delicious sandwich all summer long!
Servings: 4 people
Calories: 309kcal
Ingredients
- 1 small eggplant cut into rounds
- 2 zucchinis cut into long strips
- 2-3 roasted bell peppers
- focaccia
- 3/4 cup traditional pesto
- 1 1/2 cups whole milk ricotta
- 4 tbsp chopped fresh herbs parsley, basil and rosemary are great
- 1 tsp salt
- 1/2 tsp pepper
For the optional marinade:
- 1/2 cup extra virgin olive oil
- 4 tbsp balsamic vinegar
- 4 tbsp honey
- juice of half a lemon
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- In a large bowl, combine all the ingredients for the marinade.
- Add in your sliced vegetables and toss to coat everything in the marinade. Cover and allow this to sit for at least 30 minutes.
- In the meantime, grab another bowl and combine the ricotta with whatever chopped herbs you're using. Mix well and season with salt and pepper.
- Once the vegetables are done marinating, head to the grill and cook the vegetables to your liking.
- Pro tip: Brush some extra marinade on the vegetables as you're grilling to that they can reach maximum flavor!
- Carefully slice the focaccia in half lengthwise, then throw that on the grill to heat up too.
- Once the focaccia is off, spread one side with the pesto and the other side with herby ricotta.
- Layer on the marinated grilled vegetables and close the sandwich.
- Slice into equal portions and enjoy!
Nutrition
Calories: 309kcal | Carbohydrates: 48g | Protein: 14.4g | Fat: 7.5g | Saturated Fat: 31g | Cholesterol: 19mg | Sodium: 673mg | Potassium: 777mg | Fiber: 6.4g | Sugar: 9.8g | Calcium: 208mg | Iron: 1mg