Open-Face Grilled Vegetable Sandwich

• 3 tablespoons olive oil, plus more for grill grates
• 4 1/2-inch-thick slices country bread
• 2 6-inch sprigs fresh rosemary
• 1 small clove garlic, sliced
• 1 tablespoon balsamic vinegar
• 1 cup part-skim ricotta
• 4 cups mixed grilled vegetables such as eggplant, zucchini, peppers, tomatoes

1. Heat grill; lightly oil grates. Grill bread and rosemary, turning often, until rosemary is lightly charred and bread has grill marks, about 1 minute for rosemary and 2 minutes for bread.
2. Strip leaves from rosemary; set aside 2 tsp. Puree garlic, remaining rosemary, vinegar and oil in a blender until smooth.
3. Top bread slices with ricotta and vegetables. Spoon vinaigrette over and sprinkle with reserved rosemary.
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olive oil, country bread, rosemary, clove garlic, balsamic vinegar, ricotta, vegetables

Taken from www.myrecipes.com/recipe/grilled-vegetable-sandwich-0 (may not work)