Grilled Vegetable Sandwich with Herbed Sunflower Ricotta

4.58 from 7 votes

Grilled Vegetable Sandwich with Herbed Sunflower Ricotta

The best vegan grilled veggie sandwich with charred summer vegetables, herbed sunflower ricotta and sundried tomatoes. All piled onto a crusty toasted loaf of ciabatta.

Prep Time25

Cook Time15

Total Time40

Course: Sandwiches/Wraps

Cuisine: Vegan

Keyword: grilled veggie sandwich, roasted veggie sandwich, vegan grilled vegetable sandwich, vegan roasted veggie sandwich

Servings: -6 servings

Calories: 638kcal

Author: Elaine S.

Ingredients

For the 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 parsley and/or mint

For the Sandwich

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
1/3 cup sun-dried tomatoes
1 ciabatta loaf or other sturdy bread sliced lengthwise and toasted
Basil for serving

Instructions

For the Sunflower Ricotta
Place the sunflower seeds in a bowl and cover with a couple inches of boiling water. Let soak for 15 minutes to soften.
In the bowl of a food processor add soaked sunflower seeds, coconut cream, miso nutritional yeast and lemon juice. Blend until smooth, scraping down the sides as needed. Fold in the chopped herbs.
Store the sunflower ricotta in an airtight container in the fridge for up to three days or until ready to use.
For the Sandwich
Preheat the grill to high heat.
Mix olive oil, oregano and salt in a small bowl. Lay the veggies onto a sheet pan or tray and brush liberally with oil on both sides.
Grill the veggies for 4-6 minutes before flipping and repeating for the other side until lightly charred and tender.. The bell peppers and onions may take a few minutes longer than the zucchini.
To assemble the sandwich, spread the sun dried tomatoes plus 1 tbsp of the oil from the jar evenly onto the bread. Top with grilled vegetables and basil. Spread the sunflower ricotta on the top half and place on top. Slice and serve.

Nutrition