Roasted Veggie Caprese Grilled Cheese (Printable Version)

Roasted zucchini and peppers layered with fresh mozzarella, tomatoes, and basil between golden, crispy bread slices.

# What You'll Need:

→ 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 ounces 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

# How To Make It:

01 - Preheat 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 softened butter on one side of each bread slice.
05 - On the unbuttered side of 4 bread slices, layer roasted vegetables, mozzarella slices, tomato slices, and fresh 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 and turning as needed, until bread is golden brown and cheese is fully melted.
08 - Slice sandwiches diagonally and serve warm.

# Expert Advice:

01 -
  • The roasted vegetables add a sweet, smoky depth that transforms regular grilled cheese into something special
  • Its the perfect way to use up summer vegetables while still getting that nostalgic grilled cheese comfort
02 -
  • Do not skip the parchment paper when roasting the roasted vegetables will stick and make a mess
  • Let the roasted vegetables cool for a few minutes before assembling so they do not make the bread soggy
  • Keep the heat at medium and be patient rushing it will burn the bread before the cheese melts
03 -
  • Roast extra vegetables on the weekend and store them in the refrigerator for quick sandwiches all week
  • If the cheese is not melting fast enough, cover the pan with a lid for the last minute of cooking
  • A panini press works wonderfully if you want those signature grill marks
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