Ingredients:

  • 1 cup (225g) whole milk ricotta cheese
  • 2 tablespoons finely chopped fresh basil
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon finely chopped fresh parsley
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 2 medium red bell peppers
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1 medium zucchini, sliced lengthwise into 1/4-inch (0.5cm) thick slices
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1 large ripe tomato, sliced
  • 4 cups (about 100g) arugula (rocket)
  • 1 loaf focaccia bread, cut horizontally into 4 portions
  • Balsamic glaze, for drizzling (optional)
  • Olive oil, for drizzling

Instructions:

  1. Halve and seed the red peppers. Toss with olive oil, salt, and pepper. Roast until the skin is blackened and easily removable. Let cool slightly, then peel and slice.
  2. Brush zucchini slices with olive oil, salt, and pepper. Grill until tender and slightly charred.
  3. In a small bowl, combine ricotta, basil, chives, parsley, minced garlic, olive oil, salt, and pepper. Mix well.
  4. Cut the focaccia in half horizontally. Spread a generous layer of herbed ricotta on the bottom half of each sandwich.
  5. Layer with arugula, grilled zucchini, roasted red peppers, and tomato slices.
  6. Drizzle with balsamic glaze (if using). Top with the other half of the focaccia. Serve immediately.