Roasted Veggie Caprese Grilled Cheese (Print)

Roasted zucchini and peppers layered with fresh mozzarella, tomatoes, and basil in a crispy, golden grilled cheese 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 fresh basil leaves, packed
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

# Method:

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, 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 3 to 5 minutes per side, pressing gently with a spatula and turning as needed, until bread is golden brown and cheese is melted.
08 - Slice sandwiches diagonally if desired and serve warm.

# Expert Advice:

01 -
  • It feels fancy but comes together with pantry staples and whatever vegetables you have on hand.
  • The roasted veggies add a smoky sweetness that makes plain tomato and cheese taste like a whole new sandwich.
  • It's filling enough to be dinner but simple enough to make on a weeknight without thinking too hard.
  • You can prep the roasted vegetables ahead and assemble sandwiches in under ten minutes when hunger strikes.
02 -
  • Don't skip flipping the vegetables halfway through roasting, or you'll end up with unevenly cooked pieces that lack that caramelized sweetness.
  • Use medium heat on the skillet, not high, so the bread has time to crisp up while the cheese melts without burning the outside.
  • Let the roasted vegetables cool for a few minutes before assembling, or the heat will make the bread soggy and the cheese will slide everywhere.
03 -
  • Press the sandwiches gently with your spatula while they cook to help the cheese melt faster and the layers meld together.
  • If you're making multiple sandwiches, keep finished ones warm in a low oven while you finish grilling the rest so everyone eats at the same time.
  • Taste your tomatoes before layering them in, if they're bland, a pinch of salt and a drizzle of balsamic glaze will wake them up.
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