Grilled Vegetable and Egg Open-Faced Sandwiches | RICARDO

Ingredients

• 2 cups (280 g) butternut squash, peeled and diced
• 1 russet potato, peeled and diced
• 1 red bell pepper, seeded and cut into small dice
• 1 onion, chopped
• 3 tbsp (45 ml) olive oil
• 1 tsp (5 ml) harissa
• 4 eggs, at room temperature
• 1 soft baguette, halved lengthwise
• 2 cups (50 g) arugula
• Mayonnaise, for spreading