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Grilled Vegetable, Herb and Goat Cheese Sandwiches Recipe

Grilled Vegetable, Herb and Goat Cheese Sandwiches

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Average Rating:

Total Reviews: 63

Showing 41-50 of 63

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  • on September 04, 2009

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    Easy to make; not too many ingredients; and it was a hit with my company will make again and again during bbq season. I love all of the recipes I have tried from Giada.

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  • on July 04, 2009

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    At our 4th of July party today, I made the vegetable sandwiches and it was wonderful. I used my own veggies that I'm growing in my garden, but I didn't have goat cheese, but used provolone and it was still good. And I bet it's even better with the Goat cheese. I also took the advice of others and used my food processor to mix the olive oil and tomatoes and that just made the sandwich. I will be making this again!

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  • on June 25, 2009

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    My husband made this for us last night and it was delicious. One tip: put the sun dried tomato mixture in the food processor with 3/4 of the oil. Once it is blended add the last bit of oil and mix with a spoon. Take the extra oil off the top and use that to marinate the veggies. This is much more workable then just chopping the ingredients up. My husband used portabello mushrooms on his half because he doesn't' like eggplant. It would be great with all three veggies as well! We toasted the bread on the grill and then spread the tomato and goat cheese on while it was hot. The goat cheese and the tomato spread taste wonderful together. The people who said it didn't have a lot of flavor must have used the wrong ingredients or cheap ingredients. This would be a great appetizer at a party if you cut it into 1.5 wide slices on a diagonal. We drank a great $15 Rioja with it and felt like we were in the Mediterranean. Will definitely use this recipe again, especially if my hubby agrees to do the cooking again!

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  • on May 17, 2009

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    I took Giada a little too literally and made these sandwiches for a hike, which turned out to be a bad idea where I live. People hiking behind us said they could smell amazing food the entire way up and suggested that it may not be a good idea to hike with such fragrant food when the bears are just waking up from their slumber.

    The sandwiches are fantastic and I will definitely make them again, but not to share with bears.

    Thanks Giada!

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  • on April 16, 2009

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    This was so delicious. I read the reviews before making this the first time so I decided to grill the bread and spread sun-dried tomato pesto on the sliced baguette, then the goat cheese and marinade. It was absolutely delicious! Don't forget to salt your veggies.

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  • on April 04, 2009

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    I loved this recipe. It is full of flavor.
    I had to use some dry herbs but it was still delicious.
    I cut the vegetables lengthwise so that they fit better and did not slide off the sandwich.
    I built some of the sandwhich with the eggplant and some with portabellas instead.

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  • on March 29, 2009

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    The best sandwich ever! I did not use eggplant because I don't really like it so instead I grilled portobella mushrooms and roasted red peppers. It was a perfect match with the the zucchini. I also loved how the goat cheese and sundried tomatoes made the sandwich burst with flavor. I will make this again for sure!

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  • on March 27, 2009

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    I made this with eggplant and zucchini on the outdoor girl with garlic and olive oil marinade. It was soooo good!

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  • on March 27, 2009

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    I agree with Jackie's comment. I saw the recipe on TV and it looked delicious, but something was lacking. I spent a decent amount on the ingredients only to feel unsatisfied. Absolutely will not make it again... probably because I tossed the recipe. Better luck next time.

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  • on March 25, 2009

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    This sandwhich was the bomb! I will make it over and over again. I couldn't find the Japanese eggplant at Walmart so I made it with the regular one and it was still delicioso. BTW my toddler who usually doesn't like zuchini was asking for more! Keep those vegetarian recipes coming Giada!

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