Pan Grilled Vegetable Sandwich

Steven and I try. We really do. We try to do the meatless Mondays (which usually get pushed to that Sunday). We gave up meat for lent (then both gained weight because we lived off pasta and quesadillas). Everytime we eat vegetarian, we finish our meal and think "So what else is for dinner".  This was semi-filling, probably better for lunch, but surprisingly delicious for what simple ingredients go in it.  Plus there is a ton of onion which is always a winner in my book.

Pan Grilled Vegetable Sandwich
Adapted from Food Network Favorites
Serves 2 with lots of left over vegetables

• vegetable oil, for brushing
• 1 small zucchini, sliced lengthwise in 1/4 inch slices
• 1 small yellow squash, sliced lengthwise in 1/4 inch slices
• 1 red onion, sliced 1/4 inch slices
• extra-virgin olive oil
• 1 tablespoon chopped garlic
• kosher salt and freshly ground black pepper
• 1 french baguette
• ricotta cheese
• arugula, washed and dried
• balsamic vinegar

Brush a large grill pan with vegetable oil and heat over medium-high heat. Toss vegetables with garlic, olive oil, salt, and pepper to taste.

Grill vegetables in batches until nicely colored and soft - between 6 to 12 minutes per batch.

Cut bread into 6 inch pieces. Then cut pieces lengthwise but don't go all the way through (like a hotdog bun). Spread a thick layer of ricotta on the bottom half of the bread and sprinkle with some salt.

Toss arugula with olive oil, balsamic vinegar, salt, and pepper to taste. Put the dressed arugula on top of the ricotta then add a ton of grilled vegetables.