Roasted Veggie Caprese Grilled Cheese

The smell of roasting peppers always pulls me into the kitchen, no matter what I'm doing. My roommate used to make these on Sunday afternoons when we were too broke for takeout but craving something that felt special. We'd crowd around the stove, watching the butter sizzle and the cheese ooze out, impatiently waiting for that first crispy bite. Now it's my go-to when I want comfort food that doesn't feel like giving up.

Last summer my sister came over for lunch and I made these without telling her about the roasted veggies. She took one bite, eyes wide, and immediately asked what I'd done differently. Now she requests them every time she visits, and I've learned to always make extra vegetables because someone always sneaks them off the baking sheet.

Ingredients

• 1 medium zucchini, sliced into 1/4-inch rounds: Thin slices roast faster and get tender without turning mushy
• 1 red bell pepper, seeded and sliced into strips: Red peppers sweeten as they roast, balancing the fresh mozzarella beautifully
• 1 yellow bell pepper, seeded and sliced into strips: The mix of colors makes this feel vibrant and special
• 8 slices rustic sourdough or Italian bread: Sturdy bread holds up to the vegetables without getting soggy
• 8 oz (225 g) fresh mozzarella, sliced: Fresh mozzarella melts into creamy pockets rather than becoming oily
• 2 medium ripe tomatoes, sliced: Pat them dry with paper towels to prevent soggy bread
• 1/2 cup (packed) fresh basil leaves: Tuck these in so they wilt slightly without burning
• 4 tbsp (60 g) unsalted butter, softened: Soft butter spreads evenly for that perfect golden crust
• 2 tbsp extra-virgin olive oil: Helps the vegetables caramelize instead of steam
• Salt and freshly ground black pepper, to taste: Season the vegetables generously before roasting
• Balsamic glaze, for drizzling (optional): A little drizzle cuts through the rich cheese

Instructions

Roast the vegetables:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange zucchini and pepper strips on the sheet, drizzle with olive oil, and toss with salt and pepper until evenly coated. Roast for 18 to 20 minutes, turning once halfway through, until tender and lightly golden in spots.

Prep your bread:

While vegetables roast, spread a thin layer of softened butter on one side of each bread slice. This is the foundation of that crispy, golden exterior we're after.

Build the sandwiches:

Layer roasted vegetables, mozzarella slices, tomato, and fresh basil on the unbuttered side of four bread slices. Season lightly with salt and pepper, add a drizzle of balsamic glaze if using, then top with remaining bread slices buttered side facing out.

Grill to perfection:

Heat a large skillet or griddle over medium heat. Cook sandwiches for 3 to 5 minutes per side, pressing gently with your spatula, until bread is deeply golden and cheese is completely melted. Slice diagonally and serve while hot.

Save

My friend Sarah insists I make these whenever she has a bad day at work. Something about the combination of warm, melting cheese and sweet roasted vegetables just fixes everything. Last month we made six sandwiches for the two of us and didn't feel even slightly guilty.

Making Ahead

You can roast the vegetables up to two days ahead and store them in the refrigerator. They actually develop more flavor as they sit, and this makes sandwich assembly incredibly quick on busy weeknights.

Bread Choices

I've tried this with everything from ciabatta to whole grain, but rustic sourdough remains the winner. Its structure holds up to the moisture while those big air pockets create crispy golden ridges when buttered and grilled.

Serving Ideas

These sandwiches pair beautifully with a simple arugula salad dressed with lemon vinaigrette. The peppery greens and bright dressing balance the rich, warm sandwich perfectly.

• Cut sandwiches into smaller strips for party appetizers
• Try adding a thin layer of pesto inside for extra basil flavor
• Leftovers reheat surprisingly well in a 350°F oven for 10 minutes

Save

There's something deeply satisfying about transforming humble vegetables and cheese into something this extraordinary. Hope these find their way into your regular lunch rotation.

Recipe Questions & Answers

→ Can I prepare the vegetables ahead of time?

Yes, roast the vegetables up to two days in advance and store them in an airtight container in the refrigerator. Bring them to room temperature before assembling the sandwiches for even heating.

→ What's the best bread for this sandwich?

Rustic sourdough or Italian bread works beautifully because they hold up well to grilling and provide a sturdy base for the toppings. Look for thick-sliced bread with a hearty crust.

→ How do I prevent the bread from burning before the cheese melts?

Cook over medium heat rather than high, and press gently with the spatula to ensure good contact with the pan. The butter should sizzle but not smoke—adjust the heat as needed.

→ Can I make this dairy-free?

Substitute vegan mozzarella slices and use dairy-free butter or olive oil on the bread. The vegetables provide plenty of flavor, so the result remains satisfying even with plant-based alternatives.

→ What other vegetables work well in this sandwich?

Roasted eggplant, mushrooms, or even thinly sliced butternut squash make excellent additions. Just ensure vegetables are sliced thinly and roasted until tender to prevent them from slipping out while eating.

→ Is balsamic glaze necessary?

It's optional but recommended—the sweet-tangy finish brightens the rich cheese and ties together the roasted vegetables and fresh basil. If you don't have glaze, a splash of aged balsamic vinegar works too.