3 large zucchini, sliced into 1/4″-thick strips
3 tbsp. extra-virgin olive oil, divided
Sandwich Sprinkle seasoning from Penzeys Spices
1 cup ricotta cheese
Pinch of crushed red pepper flakes
1/3 cup chopped sun-dried tomatoes
1 tablespoon freshly chopped basil
Cherry tomatoes cut in half
Toasted pine nuts
1/4 cup fresh lemon juice
1 teaspoon dijon mustard
salt & pepper to taste
3/4 cup extra virgin olive oil
Heat grill or grill pan to high. Toss zucchini with 2 tbsp olive oil and season with salt and pepper. Grill until charred and tender, 3 minutes per side.
Stir together ricotta, remaining tablespoon olive oil, and crushed red peppers and season with Sandwich Sprinkle. Spread a layer of ricotta on zucchini and sprinkle with sun-dried tomatoes and basil.
Tightly roll up and serve with arugula salad.
Vinaigrette: Whisk the lemon juice, mustard and salt & pepper. Slowly whisk in the olive oil. Taste and season with salt & pepper if necessary.
Salad: on each plate layer arugula, tomato, parmesan and pine nuts.