INGREDIENTS
1 cup
ricotta cheese
1 tbsp
each of fresh basil, chives and parsley, chopped
1 clove
garlic, minced
1 tbsp
extra virgin olive oil plus more for drizzling
kosher salt and freshly ground black pepper
1
portobello mushroom
1
medium zucchini, sliced lengthwise
1
medium yellow squash, sliced lengthwise
1/2
medium eggplant, sliced into rounds
1/2
red onion, peeled and sliced into rounds
1/2
red bell pepper, seeded and sliced in half or quarters
2 tsp
dried oregano
1
loaf ciabatta bread or other soft bread sliced into 6-inch sections and cut in half
1/2 cup
arugula leaves
Balsamic glaze