Whole Protein Vegetarian by Rebecca Ffrench

Author:Rebecca Ffrench
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2016-03-05T16:00:00+00:00

Cook’s Note:

If you have one, a mandoline works well here for cutting the veggies very thin.

Grilled Vegetable and Fresh Ricotta

Sandwich

Sun-dried tomatoes are an unsung hero. One cup of these little red beauties has 8 grams of protein and 7 grams of fiber, and is packed with vitamin C. Here I’ve used this concentrated source of nutrients in a pesto that is spread on bread with ricotta and topped with grilled vegetables. Close your eyes and let the Mediterranean flavors warm you any time of year.

Serves 4 | 13 g protein

½ pound asparagus

½ head radicchio, thinly sliced

1 small sweet Vidalia onion, thinly sliced

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

⅛ teaspoon kosher salt, or more to taste

Freshly ground black pepper

8 thick slices multigrain bread

½ cup ricotta cheese, homemade (page 42) or store-bought

⅓ sun-dried tomato pesto, homemade (page 44) or store-bought

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