Sunday, March 23, 2008

Pan-grilled Veggie Sandwiches with Ricotta, Arugula and Balsamic

Continuing with my theme of eating spring-like meals in order to pretend like spring has actually arrived (when, in fact, it is still cold out), tonight I made this light sandwich for dinner. It is super-easy and very delicious. It is similar to a lot of grilled veggie wraps I've gotten at restaurants recently. Instead of using a baguette, as the recipe calls for, we used a loaf of "country miche" bread from Panera. Delicious! We would definitely make this sandwich again.


Pan-grilled Veggie Sandwiches with Ricotta, Arugula and Balsamic
Recipe from Good Deal with Dave Lieberman (Food Network)

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

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.

Yield: 4-6 servings


We also had some roasted potatoes with our sandwich. I did not feel this necessitated its own post because the recipe is as follows: cut up some fingerling or baby potatoes (we used red), toss them with olive oil, salt & pepper, and any herb or spice you deem tasty, and roast at 350 for 1 hour. Ta-da! This also works on the grill, though you don't have to grill them for as long (and put them in a basket or aluminum foil, not directly on the grill).

The herbs I used tonight were: rosemary, oregano, parsley, garlic salt, onion powder, cayenne, and paprika. I kind of just grabbed things.

1 comment:

lisa said...

A super easy and tasty way to make roasted potatoes is to coat them in olive oil and mix with a packet of Lipton Onion Soup Mix.

It's really good, especially with red potatoes.