| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 to 6 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
Instructions
- Brush large grill pan with vegetable oil and heat over medium-high heat.
- Before grilling, toss veggies with olive oil, garlic, salt and pepper. Grill vegetables in batches until nicely colored and soft, about 6 to 8 minutes per batch.
- Cut bread into 6-inch pieces. Cut pieces lengthwise but don’t go all the way through.
- Spread a thick layer of ricotta on the bottom half of the bread. Sprinkle with salt.
- Toss arugula with olive oil, balsamic vinegar and salt and pepper to taste. Place dressed arugula on top of ricotta layer. Then add the generous amounts of the different grilled vegetables.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 616 |
| Total Fat | 26 g |
| Saturated Fat | 8 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 23 g |
| Cholesterol | 39 mg |
| Sodium | 1115 mg |
Reviews
In Malta we produce sheep’s cheeselets (they are not cheese but latticini) and I added those to your recipe and boy was it good
I love love love LOVE this sandwich! So good and melty! I have changed up the roasted veg too and still sooo good!
Not a very exciting sandwich. I ended up using the grilled veggies and ricotta to make lasgna!
My husband and I loved this recipe and will definitely make it again. I think next time instead of spreading ricotta on the bread, I will use goat cheese. Either way, delicious!
This is great if you love ricotta. My husband didn’t really like the texture. You can use less ricotta, more veggies…still great!
These were super easy to make and quick too! Just make sure to NOT CUT THROUGH THE BREAD — you will never get the sandwich closed at all. A real hit with my husband and me — and I’m a total meat eater! Will defintely make again.
I added roasted peppers, Yum. I also didn’t have a grill pan or time to light the BBQ so I used my Panini Maker to cook the veggies. Great! I found stuffing the bagette difficult, it kept wanting to squish out when I tried to close it. The flavors had meld together wonderfully by the time the concert started and my husband who said “I need protein”,when I told him what I was making later added, “This is pretty good, the protein is from the ricotta”. Nice and light.
These sandwiches are the best! I added canned roasted red bell peppers to the veggies and that just put it over the top! Love them!
Easy and the ricotta is the best part of this.
I loved this recipe. I made it on ahot summer evening to take to an outdoor concert. My husband and I loved them. I did add a few additional veggies. (eggplant, red peppers, onions, mushrooms and asparagas) Wonderful!!!