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Balsamic-Marinated Grilled Summer Vegetables with Ricotta and Arugula on Country-Style White Bread

Makes 4 sandwiches. Servings


  • 2 yellow squash, sliced lengthwise
  • 2 zucchini, sliced lengthwise
  • 2 large red onions, sliced crosswise into 1/4-inch slices
  • 1/4 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 1 cup whole milk ricotta
  • 1 cup large bunch arugula
  • 8 cup thick slices of country white bread


Baking Directions:

Toss sliced yellow squash, zucchini and red onions with balsamic vinegar, olive oil, salt and pepper.

Grill veggies in batches until nicely colored and softened.

Smear bread evenly with ricotta seasoned with salt and pepper, top with grilled veggies and arugula, and sandwich between the two slices of bread.

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