Grilled Vegetable & Basil Ricotta Sandwich

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1 medium eggplant, about 10 ounces, cut lengthwise into 1/2-inch thick slices

2 green, red or orange bell peppers, stemmed, seeded and quartered

3 medium zucchini, about 1 pound, sliced lengthwise into 1/2-inch thick strips

1/4 cup + 2 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

1 tablespoon fresh thyme, finely minced

Kosher salt

Freshly ground black pepper

1 cup fresh ricotta

1/2 cup firmly packed basil, finely minced

2 medium-sized tomatoes cut into 1/2-inch rounds

Ciabatta bread or baguette, sliced horizontally and toasted or grilled

Leftover pesto from potato recipe, if desired (see recipe link at right)

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