Roasted Veggie Caprese Grilled Cheese (Print View)

Golden grilled cheese layered with roasted vegetables, fresh mozzarella, tomatoes, and basil for a vibrant Italian-American sandwich.

# Components:

→ Vegetables

01 - 1 medium zucchini, sliced into 1/4-inch rounds
02 - 1 red bell pepper, seeded and sliced into strips
03 - 1 yellow bell pepper, seeded and sliced into strips

→ Sandwich Assembly

04 - 8 slices rustic sourdough or Italian bread
05 - 8 oz fresh mozzarella, sliced
06 - 2 medium ripe tomatoes, sliced
07 - 1/2 cup packed fresh basil leaves
08 - 4 tablespoons unsalted butter, softened
09 - 2 tablespoons extra-virgin olive oil
10 - Salt and freshly ground black pepper, to taste
11 - Balsamic glaze, for drizzling (optional)

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange zucchini and pepper slices on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
03 - Roast vegetables for 18 to 20 minutes, turning once halfway through, until tender and lightly caramelized. Remove from oven and set aside.
04 - Spread a thin layer of butter on one side of each bread slice.
05 - On the unbuttered side of 4 bread slices, layer roasted vegetables, mozzarella slices, tomato, and basil. Season lightly with salt and pepper. Drizzle with balsamic glaze if desired. Top with remaining bread slices, buttered side facing outward.
06 - Heat a large skillet or griddle over medium heat.
07 - Cook sandwiches for 3 to 5 minutes per side, pressing gently with spatula and turning as needed, until bread is golden and cheese is melted.
08 - Slice each sandwich diagonally and serve immediately while warm.

# Expert Advice:

01 -
  • The roasted vegetables bring a depth and sweetness you just cant get from raw ingredients, transforming an ordinary grilled cheese into something that feels special.
  • It comes together quickly enough for a weeknight but looks and tastes impressive enough to serve to guests without any apology.
  • Every bite has texture contrast, from the crispy golden bread to the soft melted mozzarella and the tender, slightly charred veggies.
02 -
  • Don't crank the heat too high when grilling or the bread will burn before the cheese melts, medium heat and a little patience are your friends here.
  • If your skillet isn't big enough to fit all four sandwiches at once, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
  • Let the roasted vegetables cool for a minute or two before assembling, if they're too hot they'll make the bread soggy and the cheese will slide right out.
03 -
  • Press down gently with your spatula while grilling to help the cheese melt evenly and the layers stick together, but don't smash it flat or you'll lose all that beautiful texture.
  • If you want extra flavor, rub a cut garlic clove on the inside of the bread before assembling, it adds a subtle background note that makes people wonder what your secret is.
  • Make a double batch of roasted vegetables and keep them in the fridge, they're great for salads, grain bowls, or quick weeknight sandwiches all week long.
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