These summery sandwiches feature lemony ricotta spread on warm pitas that are then stuffed with grilled eggplant and peppers. You can use other grilled vegetables if you’d like, such as summer squash, onions or mushrooms.
Storage: Refrigerate leftover vegetables for up to 4 days.
Ingredients
Servings: 4 (makes 4 sandwiches)
Directions
Active:
35 mins|
Total: 45 mins
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Step 1
In a small bowl, stir together the ricotta, garlic, oregano and salt until well combined. Using a rasp-style grater, such as a Microplane, finely zest the lemon into the ricotta mixture, and stir to combine. Reserve the zested lemon.
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Step 2
Prepare the grill for direct heat. If using a gas grill, set it to 450 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are white-gray with ash, pour them onto the charcoal grate, adding more charcoal, if necessary. Put the lid on the grill, making sure the vents are open all the way. When all of the coals are gray and hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer, or test the heat by holding your hand, palm-down, about 4 inches from the grate, making sure that nothing flammable, such as clothing, is near the heat. If you can hold it there for about 4 seconds, the heat should be at medium, or about 450 degrees. Pull your hand away from the heat before it gets painful.) Make sure the cooking grates are clean.
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Step 3
While the grill is preheating, arrange the eggplant and bell peppers on a large sheet pan. Drizzle lightly with olive oil and sprinkle generously with salt. Use your hands to toss the vegetables until evenly coated.
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Step 4
Grill the vegetables directly on the grates (or in a grill basket, if you prefer), turning occasionally, until charred and softened, about 3 minutes per side. Return them to the sheet pan, then halve the zested lemon and squeeze its juice over the vegetables.
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Step 5
Warm the pitas on the grill, then cut each pita in half to form pockets, and divide the ricotta mixture and the vegetables among them. Serve immediately, with more lemon for squeezing over, and parsley.
Substitutions
Ricotta >> cottage cheese or goat cheese.
Eggplant >> zucchini.
Bell peppers >> jarred roasted red peppers.
For more protein >> add a sliced hard-boiled egg to each sandwich, or a bit of shredded cooked chicken.
Gluten-free? >> Use gluten-free pitas or serve the vegetables and cheese over rice or another gluten-free grain.
Vegan? >> Use dairy-free ricotta.
