Featured Italian Lunch

Roasted Vegetables Ricotta Panino

The roasted vegetables ricotta panino. A tasty bite for a picnic or “al fresco” lunch.



  • 4 cups mixed vegetables* – cut into not too thin slices
  • 1 cup balsamic vinegar
  • 2 tbs honey – or to taste
  • 4 small to medium ciabatta (or a loaf of crusty Italian bread cut into four 4 or 5-inch pieces)
  • ¼ cup extra virgin olive oil
  • Salt and freshly ground black pepper –to taste
  • ½ cup ricotta



  1. Preheat oven to 400º.
  2. In a bowl mix your selection of cut vegetables, (such as zucchini, red, yellow or orange peppers, onions) with the extra virgin olive oil, salt and pepper. 
  3. Transfer the mix to a roasting pan and cook on the top shelf of the oven for about 15 minutes, turning a few times.
  4. They should be slightly crisp. 
  5. In the meantime, make a balsamic reduction by mixing the vinegar and honey together in a small saucepan and bring slowly to a boil.
  6. Lower heat and simmer for about 20 minutes until the vinegar thickens and is reduced to almost half. 
  7. Let cool before using so as not to cook the vegetables more. 
  8. Spread two tablespoons of ricotta on each panino. 
  9. Spread ¼ of each of the cooked vegetables on top of each ricotta coated panino.
  10. Drizzle about one tablespoon of balsamic reduction over the vegetables, or to taste. 
  11. Press the bread firmly or place a heavy fry pan on top and press down lightly.

NOTE: Best serve warm or at room temperature. 





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