Veggie Sandwiches with Ricotta, Arugula, and Balsamic

By learen

Ingredients

• vegetable oil for brushing
• 2 small zucchini, sliced 1/4" thick lengthwise
• 2 small yellow squash, sliced 1/4" thick lengthwise
• 2 each red onion, sliced 1/4" thick
• extra virgin olive oil
• 1 tablespoon garlic, chopped
• kosher salt and freshly ground pepper
• 2 each baguette, 24" long total
• 16 ounces ricotta cheese
• 1 bunch arugula, washed and stems discarded
• balsamic vinegar to taste
• 1 small jar roasted red peppers , halved
• 1 small jar olive paste (optional)

Details

Servings 4

Preparation

Step 1

1. Brush a large grill pan with oil and heat over medium high heat. Before grilling, toss veggies with olive oil, garlic, salt and pepper to taste. Grill veggies or roast
-12 minutes.

2. Cut bread into 6 inch pieces. Cut them lenghtwise for sandwiches but don't go all the way through. Spread a thick layer of ricotta on the bottom half of the
bread. Sprinkle with some salt.

3. Toss arugula with olive oil, balsamic vinegar, and salt and pepper to taste. Place dressed arugula on top of ricotta then add generous amounts of the vegetables and the roasted red peppers. Spread a thin layer of olive paste on bread if desired.