This vegan sandwich bursts with the flavors of summer squash, tangy sun-dried tomatoes, and creamy herbed ricotta. It's perfect for a light lunch or dinner, especially on warm days when you crave something fresh and satisfying.
Ingredients: 1 large summer squash, thinly sliced lengthwise. 1 cup sun-dried tomatoes, rehydrated and chopped. 1 cup vegan ricotta cheese. 2 tablespoons chopped fresh herbs such as basil, parsley, and thyme. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon red pepper flakes. Salt and pepper to taste. 4 slices whole grain bread. Handful of arugula leaves. Optional: additional olive oil for grilling.
Instructions: Chop the sun-dried tomatoes and put them in a small bowl. Add the vegan ricotta cheese, chopped fresh herbs, minced garlic, olive oil, red pepper flakes, salt, and pepper. Put away. Set a skillet or grill pan over medium-high heat to get it hot. If you want, you can brush some olive oil on the sliced summer squash to keep it from sticking. Grill the summer squash slices for two to three minutes on each side, or until they are soft and have grill marks. Toast the whole grain bread until it turns a light golden color. On one side of each slice of bread, spread a lot of the herb-flavored ricotta mixture. Cover two pieces of bread with ricotta mixture. Place grilled summer squash slices on top of the butter. Add some arugula leaves to the top of the summer squash. To make sandwiches, put the last few slices of bread on top. Cut each sandwich in half across the middle, and serve right away.
Prep Time: 15 minutes
Cook Time: 10 minutes
The Tantalizing Taste
