Grilled Summer Squash and Asparagus Bread


  • 3 Small zucchinis or summer squash
  • 1 bunch Asparagus
  • 3 tbsp. plus 1tsp. Our Family olive oil
  • 1/2 tsp. Our Family salt
  • 1/2 tsp. Our Family pepper
  • 1 Large ciabatta bread (10 in. by 7 in.)
  • 1 Large clove garlic
  • 1/2 cup Ricotta
  • 1/2 Lemon


  1. Cut zucchini/summer squash lengthwise ¼ inches thick. Brush with 1 tablespoon olive oil, season with salt and pepper, and grill over medium-high until charred and just tender, 3 minutes per side. Toss asparagus with 1 teaspoon olive oil and grill, turning occasionally, until just tender; transfer to a board and cut into pieces.
  2. Split ciabatta bread and grill until toasted, 1 minute per side, then rub each cut side with 1 large clove garlic and brush with 1 tablespoon olive oil.
  3. Spread ricotta on each half, then top with zucchini/summer squash, and asparagus. Zest lemon on top and drizzle with 1 tablespoon olive oil.