Pan-grilled Veggie Sandwiches with Ricotta, Arugula

Name: Pan-grilled Veggie Sandwiches with Ricotta, Arugula and Balsamic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil, for brushing; 2 zucchini, sliced lengthwise in 1/4-inch-thick slices; 2 yellow squash, sliced lengthwise in 1/4-inch-thick slices; 2 red onions, sliced into 14/-inch rounds; Extra-virgin olive oil; 1 tablespoon chopped garlic; Kosher salt and freshly ground black pepper; 2 baguettes; 1 (16-ounce) container ricotta cheese; 1 bunch arugula, washed, dried and stems discarded; Balsamic vinegar, to taste

Servings: persons

Vegetable oil, for brushing
2 zucchini, sliced lengthwise in 1/4-inch-thick slices
2 yellow squash, sliced lengthwise in 1/4-inch-thick slices
2 red onions, sliced into 14/-inch rounds
Extra-virgin olive oil
1 tablespoon chopped garlic
Kosher salt and freshly ground black pepper
2 baguettes
1 (16-ounce) container ricotta cheese
1 bunch arugula, washed, dried and stems discarded
Balsamic vinegar, to taste

1
Brush large grill pan with vegetable oil and heat over medium-high heat.
2
Before grilling, toss veggies with olive oil, garlic, salt and pepper.
3
Grill vegetables in batches until nicely colored and soft, about 6 to 8 minutes per batch.
4
Cut bread into 6-inch pieces.
5
Cut pieces lengthwise but don't go all the way through.
6
Spread a thick layer of ricotta on the bottom half of the bread.
7
Sprinkle with salt.
8
Toss arugula with olive oil, balsamic vinegar and salt and pepper to taste.
9
Place dressed arugula on top of ricotta layer.
10
Then add the generous amounts of the different grilled vegetables.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Vegetable oil, for brushing, 2 zucchini, sliced lengthwise in 1/4-inch-thick slices, 2 yellow squash, sliced lengthwise in 1/4-inch-thick slices, 2 red onions, sliced into 14/-inch rounds, and more.

Yes, Pan-grilled Veggie Sandwiches with Ricotta, Arugula and Balsamic falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-grilled Veggie Sandwiches with Ricotta, Arugula and Balsamic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions