Reviewed: Aug. 15, 2009

My boyfriend surpsised me with this on a date, and it was delish! It has become one of our favorites. It is quick and easy to make. Great recipe!

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jessaleelee

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Reviewed: Aug. 11, 2009

Easy, delicious and filling! We absolutely loved these sandwiches. I added some portobello mushrooms and I think that really made them amazing. 5 stars, for sure!

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Mellissa M.

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2009

Not that this recipe needs another positive review, but I must say it is FANTASTIC exactly as written. I made it a second and third time and would emphasize one thing: don't skimp on the lemon! It wouldn't be the same without. I tossed the veggies in olive oil and lemon juice in a plastic bag, then grilled them on my panini press. Then grilled the whole sandwich in the press. Delicious results with minimal mess.

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halster

Cooking Level: Beginning

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Reviewed: Aug. 10, 2009

When I was putting this together I was thinking,"There's no way all those reviewers were right. How could all these vegetables possibly rate five stars?" I mean, desserts are worth five stars, but vegetables? Well, I was wrong and the other reviewers were right. This was SO GOOD! It made vegetables worth eating.

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SCHLABACHS

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Reviewed: Aug. 9, 2009

4.5 stars for the taste, and an extra .5 for the fact that it's so easy to make.

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PUNKGIRL

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Reviewed: Aug. 6, 2009

Vary good sammie! My husband likes meat so I added a sliced up grilled chicken breast. He's not a big squash fan so I subbed yellow squash for portobello mushrooms. I roasted everything in the oven instead of grilling and it turned out great. Also, because I'm not a huge feta fan I used Havarti instead. All substitutions worked and it seems to be a vary versitile sammie.

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Eva

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Reviewed: Aug. 5, 2009

Very good, attractive sandwich. I've made this several times, grilled the vegetables on a countertop contact grill. It's delicious as written with the feta cheese, also good substituting sharp cheddar. My favorite is cream cheese sprinkled with just a little cayenne (takes the place of the mayo dressing and the feta cheese).

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kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Aug. 4, 2009

WOW! I can't believe how much we enjoyed this. I'm vegetarian but my fiance is not, and we both just absolutely loved this. He only sort of jokingly asked to have this as his birthday dinner! I used an indoor grill and gosh, doesn't everything look tastier when grilled? Used rosemary bread and marinated the zukes and squash in Italian dressing but otherwise followed the recipe. We ended up eating five open-faced sandwiches between the two of us, and used one red pepper, one yellow squash, and one zucchini total (all gone!). The garlic mayo is to die for. Everything about this sandwich was lovely. We ate with knife and fork and will certainly eat this again very soon. This may be one of the yummiest things I've found on this site!!

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JENNIFER

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Aug. 3, 2009

This is a delicious recipe! I was too lazy to start up the grill when I made this recipe, so I broiled my veggies in foil tents instead. I added some liquid smoke, and they turned out great! I noticed some confusion in the other comments about the focaccia bread. This is a very thin type of bread, and when used for sandwiches it is cut horizontally to make two even thinner slices of bread. Also, this recipe calls for "open face" sandwiches, meaning there is not a slice of bread on top. That is how 4 servings can be made out of 2 pieces of bread, which are each cut in half.

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TRUTHFINDER04

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Reviewed: Aug. 1, 2009

I made this "sammy" two ways. The first time following the directions to a T. The second time, I replaced the garlic/lemon/mayo with "simple garlic and basil pesto" from this site. I enjoyed the pesto much more. Either way, this is a great sandwich! Thanks for a great recipe!

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Sharon B

Home Town: Fredericksburg, Virginia, USA

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Reviewed: Aug. 1, 2009

Rarely have I come across a recipe that I didn't need to tweak to my liking. THIS RECIPE IS SO UNBELIEVABLY GOOD! DON'T CHANGE A THING! Make it. You'll love it! Thank you Heather Johnson!

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pjclark4

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Reviewed: Jul. 30, 2009

Added eggplant to the veggie combo, and fresh basil leaves on the sandwich. Thank you for this great recipe, Heather! Love the mayo!

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Gail Hiltunen

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Reviewed: Jul. 29, 2009

This sandwich was fantastic! I couldn't find the right bread so I resorted to using a semolina panini bread. Also, my grill was not working with me so I assembled the sandwiches and baked at 400 degrees for a few minutes after taking the veggies off the grill. Served with a side of "Zucchini 'Noodles'" topped with " Simple Arrabbiata Sauce." This meal was a great way to use up some squashes and zucchinis from my garden. Next time around, I would like to double and combine the mayo dressing and feta cheese together.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jul. 28, 2009

This was an awsome sandwitch. I wish I made two.

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Double R

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Reviewed: Jul. 28, 2009

This is seriously the best sandwich I've ever had! I could not believe how fabulous it was! I had to call both my mom and grandma to tell them about it immediatly, haha. I'm not a vegitarian or anything, but would highly recommend this recipe to anyone! Thanks Heather!

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Mommy2Twins

Cooking Level: Intermediate

Home Town: Gayville, South Dakota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jul. 23, 2009

This is fantastic, because there are so many varieties. I grilled zuccini, yellow squash, red and yellow pepper directly on the grill and sliced some onion and mushrooms that I grilled in tin foil. I used goat cheese (becuase I can't have dairy) and dijon mustard on the focaccia bread which I made from the recipe "Focaccia Bread" :) from this site. DE-licious!

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Em

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Hume, California, USA

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Reviewed: Jul. 21, 2009

So yummy! I really enjoyed this and made it an open face sandwich. I also added some baby Romaine! and grilled my veggies on the george foreman grill! it was a hit!

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thriambos@yahoo.ca

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Reviewed: Jul. 21, 2009

Excellent recipe! I did the tin tray trick like others suggested, and drizzled a mixture of olive oil and balsamic vinegar over the bread as well. (I also skipped the cheese altogether, mostly because i'm not a fan of feta.) I'm dreaming of repeating last night's dinner right now!

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PAPAYAGIRL

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Reviewed: Jul. 20, 2009

Awesome. Use feta cheese... I also used a slice of provolone. I didn't grill these either! I first cooked the veggies all together on the stove then popped the whole thing into the oven to melt the cheese & sort of toast the bread. I added portabello mushrooms, tomatoes, and asparagus as well. The only downide is the prep of all those vegetables.

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healthynfresh4life

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Reviewed: Jul. 19, 2009

Exceptional! My boyfriend and I don't have a grill, so we made this by sauteing the veggies over the stove on a non-stick frying pan. Very quick, easy to do. A good way to get in your veggies for the day.

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