Reviewed: Nov. 4, 2009

I never thought of grilling veggies to put on a sandwich, but seeing as this is one of the highest rated recipes on the site, I HAD to try it. I sauteed garlic, red bell pepper, red onion, yellow squash, and a little avocado on a skillet for about 10 min on low until everything was soft and the garlic and onion were caramelized. Toasted a roll with mayo and feta. And then I devoured it, SO DELICIOUS! Even my boyfriend, who basically hates veggies (esp. onion) tried a bite and had to admit it was F***ing delicious! So for one night a week where you dont want to eat meat, even for non veggies lovers, this is gold. Thank you for the amazing idea.

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Cake<3

Cooking Level: Expert

Home Town: Fallbrook, California, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 3, 2009

This was so yummy! I used whole clove garlic bread, and it was DEEEElicious!

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pepperk2

Cooking Level: Beginning

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Reviewed: Nov. 3, 2009

I loved this recipe. I only had peppers, onions and zucchini but it tasted sooo good. I reheated this at work and my co-workers came looking to see what smelled so good! I loved the mayo mixture and will now be putting this on all my sandwiches. Try this you'll love it!

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Sasha

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 1, 2009

I always add mushrooms when making this recipe. I also add pesto and mustard to the sauce. It is a delicious, fabulous sandwich which I love. It is something that my meat eating self and veggie girlfriend can share together.

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jace019

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Reviewed: Oct. 30, 2009

Good way to get your veggies in! Also, I made it a lot faster than the recipe said it would.

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Lindsay

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Reviewed: Oct. 23, 2009

it was ok. not bad but not great either.

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janejones81

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Reviewed: Oct. 22, 2009

I've never made anything like this before at home so I wasn't sure it would turn out as good as a restaurant veggie sandwich but it was!! So easy too! Its too cold to cook on the grill this time of year so I grilled my veggies on the George Foreman. I used a whole wheat mini sub bread also b/c i couldn't find Focaccia bread.

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mtnmacgrl

Cooking Level: Beginning

Living In: Asheville, North Carolina, USA

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Reviewed: Oct. 22, 2009

Oh.My.WORD!! This was simply amazing! I didn't "change" the basic format of the recipe as in the blend of flavours, but I did convert it to vegan. It was out of this world! Using only vegan friendly substitutes I had the best meal I've had all week! THANK you!

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JustDMarine

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Reviewed: Oct. 21, 2009

EXCELLENT! The dressing was fabulous and so tasty, I didn't have time to make fococcia bread so I used soft tortilla shells and heated them slightly in a frying pan with a little olive oil. They were great, my family loved them. Thanks for sharing this recipe.

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eatthis

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Reviewed: Oct. 20, 2009

I made this and everyone said it was the best sandwich they had ever had!

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A-ron

Cooking Level: Intermediate

Home Town: Fallbrook, California, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 13, 2009

Divine! Made this last week. Even my "meat and taters" man loves this and has asked for it again tonight! We're going to try it with portabello mushrooms and some shredded itailian cheeses.

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Kim Elkins

Cooking Level: Expert

Home Town: Gautier, Mississippi, USA

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 11, 2009

Delicious! Added some mushrooms... absolutely divine.

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roonilwazlib

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Reviewed: Oct. 11, 2009

I made this recipe exactly, and it was delicious! We will make this again.

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toreycarlson

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Reviewed: Oct. 4, 2009

This is a very good sandwich. Per a very rainy day, we had to roast the veges in the oven at 400. We did not have a red bell but used the green one we had on hand with great results and added some sliced portabellas which we roasted along with all the other veges. As only feeding 2, used one focaccia, but did not cut the mayo mix - thank goodness, as it was barely enough for a light coating on the 2 halves. After putting all veges and the cheese on the bread halves, wrapped in foil, placed cast iron pot on top and placed in oven at 400 to cook like an oven baked panini. We could not eat the whole thing - even cutting in half, it was enough for four. Thanks for sharing this easy, yummy recipe.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Reviewed: Oct. 1, 2009

This is a really good recipe, but I think the mayo is what makes it great! I had some portabella mushrooms on hand, so I soaked those in a little soy sauce and water for a few minutes before throwing them on the grill. They were a great addition. Don't leave out the red onion either, it's great on this sandwich!

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Annmarie

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Reviewed: Oct. 1, 2009

This is such a great recipe! I did not have access to a grill so I roasted the vegetables instead. I added a couple of portobello mushrooms to the mix as well. I served to meal for myself & my sister (we are both vegetarians) and two friends that are both meat-eaters. Everybody LOVED it! No leftovers :)

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veggielover143

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Reviewed: Oct. 1, 2009

This was easy to make and everyone loved it!

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desiree

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Reviewed: Sep. 28, 2009

Amazing!

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Tiffanyg

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Reviewed: Sep. 25, 2009

Fantastic....as good as anything in a top notch bistro! And healthy!

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Tami

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Reviewed: Sep. 24, 2009

AWESOME!!!!!! People just don't expect this sandwich to be this good. Ive used sourdough bread everytime I've made it. Any good bread would be great with it honestly though.

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spoonnlime

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California Grilled Veggie Sandwich

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