Description
This Grilled Vegetable Sandwich with Herbed Sunflower Ricotta is a delicious, plant-based twist on a classic grilled veggie sandwich. Featuring tender, charred zucchini, red bell pepper, and onions topped with a creamy, flavorful sunflower seed ricotta infused with fresh herbs, this recipe is perfect for a light lunch or side dish. The combination of smoky grilled flavors and tangy herbaceous ricotta makes it a satisfying, healthy, and colorful meal option.
Ingredients
Sunflower Ricotta
- 1 cup raw sunflower seeds
- 1/4 cup coconut cream
- 2 tbsp miso paste
- 1 1/2 tbsp nutritional yeast
- 2 tsp lemon juice
- Pinch of salt
- 1/2 cup chopped dill (you can substitute parsley and/or mint)
Grilled Vegetables
- 2 large zucchinis, sliced lengthwise
- 1 red bell pepper, sliced
- 1 large red onion, sliced
- 1/4 cup olive oil
- 1 tsp oregano
- 1 tsp salt
Assembly
- 1/3 cup sun-dried tomatoes
- 1 tbsp oil from sun-dried tomatoes jar
- 1 ciabatta loaf or other sturdy bread, sliced lengthwise and toasted
- Basil leaves for serving
Instructions
- Prepare the Sunflower Ricotta: Place the raw sunflower seeds in a bowl and cover them with a couple inches of boiling water. Let them soak for 15 minutes to soften thoroughly, which will help achieve a creamy texture.
- Blend Ricotta Ingredients: Drain the soaked seeds and transfer them to a food processor. Add coconut cream, miso paste, nutritional yeast, lemon juice, and a pinch of salt. Blend until smooth, scraping down the sides as needed to ensure even mixing. Once smooth, fold in the chopped dill (or parsley/mint) gently to incorporate.
- Store the Ricotta: Transfer the sunflower ricotta to an airtight container and refrigerate for up to three days until ready to use.
- Preheat the Grill: Heat the grill to high to get a good sear and char on the vegetables.
- Prepare the Veggies: In a small bowl, mix olive oil, oregano, and salt. Arrange zucchini, red bell pepper, and red onion slices on a sheet pan or tray. Brush both sides liberally with the oil mixture to ensure even grilling and flavor.
- Grill the Vegetables: Place the vegetables on the hot grill and cook for 4-6 minutes until charred on one side. Flip and grill the other side for an additional 4-6 minutes until tender and lightly charred. Note that bell peppers and onions may take a few minutes longer to soften compared to zucchini.
- Prepare Bread and Sun-Dried Tomatoes: Toast the sliced ciabatta loaf until golden. Spread the sun-dried tomatoes and 1 tablespoon of the oil from the jar evenly on one side of the bread.
- Assemble the Sandwich: Layer the grilled vegetables over the sun-dried tomatoes on the bread. Add fresh basil leaves on top. On the other half of the bread, spread a generous layer of herbed sunflower ricotta. Close the sandwich with the ricotta-topped slice. Slice and serve immediately for the best flavor and texture.
Notes
- You can substitute dill with parsley or mint for a different herbaceous flavor.
- Soaking sunflower seeds is essential for achieving a creamy ricotta texture.
- Adjust grill time depending on the thickness of your vegetables to avoid overcooking.
- The sandwich is best enjoyed fresh but the ricotta can be made ahead and stored for up to 3 days.
- Use sturdy bread like ciabatta to prevent sogginess from the wet ingredients.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Vegetarian