Ingredients
1 lb. fresh ricotta
3 scallions, thinly sliced (white and light green parts)
2 tsp. Kosher salt + more to taste
1 1/2 tsp. freshly ground black pepper + more to taste
1 sourdough boule, sliced 1/2 - 3/4-inch thick
2 small summer squash
2 small zucchini
1 medium eggplant, unpeeled
2 bell peppers, preferably different colors
3 tbsp. extra-virgin olive oil
Preparation
Step 1In small bowl, combine ricotta with scallions, 1 tsp. Kosher salt and 1 tsp. pepper. Cover and refrigerate until ready to use. Step 2Prepare charcoal or gas grill to medium-high heat. Cut each slice of bread in half crosswise and grill slices for 2 minutes on each side, until bread has grill marks on both sides. Remove and let cool. Step 3
Meanwhile, slice summer squash, zucchini, eggplants and peppers lengthwise into 1/2-inch thick strips. Cut longer slices in half crosswise and toss vegetables with olive oil, 1 tsp. salt and 1/2 tsp. pepper. Grill vegetables for 7 to 10 minutes, turning once halfway through, until cooked through and lightly charred. Step 4
Spread each piece of toasted bread with seasoned ricotta. Trim vegetables in order to fit if necessary, and cover each piece with an even layer of assorted vegetables. Sprinkle with salt and pepper and serve immediately.
