Roasted Vegetable and Lemon Ricotta Sandwich

By vealam

Ingredients

• 1 loaf ciabatta bread
• 2 cloves garlic
• 3 tablespoons olive oil, divided
• 1/2 cup ricotta cheese
• 1 lemon, zested
• salt
• pepper
• 1 red pepper
• 1 yellow squash
• 1 zucchini
• 1 tablespoon balsamic glaze

Details

Servings 1
Adapted from livelovepasta.com

Preparation

Step 1

Pre heat the oven to 400 degrees F.
Slice the bread in half
Brush the bread with 1 tablespoon of olive oil.
Bake for about 8 minutes or until slightly crusted.
Rub the bread with the garlic cloves.
Slice the peppers and zucchini.
Sprinkle lightly with salt and pepper.
Heat a large skillet over medium high heat.
Add 2 tablespoons on olive oil.
Start by cooking the peppers.
Cook until blistered about 4-5 minutes per side.
Remove from pan and set aside.
Cook the squash and zucchini about 2 minutes per side.
Set aside.
Combine the ricotta cheese, lemon zest, and a sprinkle of salt and pepper.
Spread the cheese over 1 side of the bread.
Top with roasted vegetables.
Drizzle with balsamic glaze.