U.S. Open Food Review: Vegging Out In my two-week run as a food reviewer at the Billie Jean King National Tennis Center each year, I venture far outside my usual eating habits. I usually eat very little meat. My husband jokes that I eat more meat during the United States Open than in the rest of the year combined. This isn't true, mostly because when I review meat dishes some portion of them is often shared with my hungry colleagues, lowering my intake. Justin Sablich, a senior producer for The Times, is waiting for me to get the filet mignon sandwich at the East Gate Grill, figuring he might get about 80 percent of that one. Fortunately, there are a lot of vegetarian options to keep the nonmeat crowd happy out here. So, there are days when I let my usual cravings take over. Tuesday provided the perfect opportunity for that. For one, Justin is not out here with me today. And for some reason I have yet to understand, the tennis center was seriously lacking in fans around lunchtime. At 12:30 p.m., there was not more than a smattering of people at any of the main food court booths. For the first time in two weeks, I could see the Farm 2 Fork menu without a telescope. There were two people ordering ahead of me. Most of Farm 2 Fork's menu is meat-heavy, as in the case of the short rib sandwich I reviewed last year, so ordering veggie left one option: the roasted summer vegetable sandwich. Things were slow enough that I was able to order it without the roasted red peppers (which my stomach cannot tolerate), but for some reason that prompted them to leave off the onions, too. That turned out fine. It allowed the taste of the roasted zucchini, squash and eggplant to dominate, which was a good thing because they were roasted into deliciously sweet sandwich fodder, accented with pesto and delivered on a hearty roll. Do allow me to go on a small rant about rolls. Someone should introduce the Open food gurus to whole grain bread. Everywhere you turn, it's white bread. You may insert the requisite joke about how this mimics the not-so-diverse crowds out here. For the sake of our glycemic index and taste buds, could someone please introduce these people to whole-wheat flour? Bread boredom aside, the sandwich's other downfall was a scarcity of vegetables. The most common complaint about vegetable sandwiches is that they are not filling enough. I'm not a fan of loading them up with cheese to meet that end; more vegetables would do nicely. And considering Farm 2 Fork's sandwich cost $12, they could have spared a few more veggies. What was in there was delicious, though, and my arteries seemed thankful for the return to normal.