#1519
Grilled Vegetable Slab Toast
Notes
20250914 #breakfastdiary 1508, 24°C/cloudy, 20min/exercise(M)
I was short on ricotta so I mixed in half mascarpone instead - and (of course) it tastes great.
About 530kcal Grilled Vegetable Basil Pesto Slab Open Sandwich
Ingredients
- 1 serving slab bread
- 1/2 bell pepper
- 1/2 zucchini
- 0.5T ricotta cheese
- 0.5T mascarpone cheese
- Olive oil
- Salt
- Pepper
- 1T basil pesto
Steps
1. Thaw the slab bread, brush with olive oil, and toast both sides until crisp.
2. Wash the bell pepper, cut into quarters, drizzle with olive oil, season with salt and pepper, and grill on both sides.
3. Slice the zucchini thin with a grater and grill alongside.
4. Whip the ricotta and mascarpone with a little olive oil.
5. Spread the whipped cheese from step 4 on the slab, top with the pepper and zucchini from steps 2-3, and finish with basil pesto.
Original Credit
Inspired by @leosoulkitchen