Pan-grilled Veggie Sandwiches with Ricotta, Arugula and Balsamic Recipe

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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Pan-grilled Veggie Sandwiches with Ricotta, Arugula and Balsamic

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