1tablespooneach of fresh basil, chives and parsley, chopped
1clovegarlic, minced
1tablespoonextra virgin olive oil plus more for drizzling
kosher salt and freshly ground black pepper
1portobello mushroom
1medium zucchini, sliced lengthwise
1medium yellow squash, sliced lengthwise
½medium eggplant, sliced into rounds
½red onion, peeled and sliced into rounds
½red bell pepper, seeded and sliced in half or quarters
2teaspoonsdried oregano
1loaf ciabatta bread or other soft bread sliced into 6-inch sections and cut in half
½cuparugula leaves
Balsamic glaze
Instructions
In a small bowl, combine the ricotta cheese, fresh herbs, garlic clove, 1 tablespoon extra virgin olive oil, kosher salt and freshly ground black pepper and mix until smooth. Set aside.
Oil the grill grates with paper towels lightly coated with grapeseed or canola oil. Preheat the grill on medium high for 10-15 minutes.
Drizzle the vegetables with extra virgin olive oil and season with dried oregano and kosher salt and pepper.
Drizzle some additional olive oil on the cut side of the ciabatta.
Place the vegetables on the grill and cook undisturbed for 5 minutes. Gently flip veggies with a spatula when veggies start to soften and grill marks develop. Cook for another 5 minutes. Toast the cut sides of the ciabatta. Transfer the veggies and ciabatta to a platter.
Spread the herbed ricotta mixture on the cut sides of the bread slices. Top the bottom bread slices with layers of grilled vegetables and arugula then drizzle with balsamic glaze.