Roasted Veggie Caprese Grilled Cheese (Printable Version)

Roasted vegetables layered with fresh mozzarella, tomatoes, and basil on crispy sourdough bread for a gourmet vegetarian sandwich.

# Needed Ingredients:

→ 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

# Steps:

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 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 slices, and basil leaves. 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 and serve warm.

# Expert Advice:

01 -
  • The roasted vegetables add sweetness and depth that takes grilled cheese from comforting dinner to something youd actually serve friends
  • Its the perfect way to use up summer produce when your CSA box is overflowing and youre tired of salads
02 -
  • Patting the tomato slices dry with paper towels is the difference between a crisp sandwich and a soggy disappointment
  • Do not overcrowd the pan when grilling, you need room to press and flip without making a mess
03 -
  • Use a cast iron skillet if you have one, it creates the most even golden crust and distributes heat beautifully
  • Let the sandwiches rest for about 2 minutes after cooking so the cheese sets slightly and does not ooze out completely when you slice
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