Roasted Veggie Caprese Grilled Cheese (Print Version)

Crispy sourdough with roasted vegetables, fresh mozzarella, tomatoes, and basil for a satisfying Italian-inspired comfort food.

# Ingredient List:

→ 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 tbsp unsalted butter, softened
09 - 2 tbsp 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 vegetables for 18-20 minutes, turning once, 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. Season lightly with salt and pepper. Drizzle with balsamic glaze if using. Top with remaining bread slices, buttered side out.
06 - Heat a large skillet or griddle over medium heat.
07 - Cook sandwiches for 3-5 minutes per side, pressing gently and turning as needed, until bread is golden brown and cheese is melted.
08 - Slice sandwiches diagonally and serve warm.

# Expert Tips:

01 -
  • The roasted vegetables add sweetness and depth that regular grilled cheese can never match
  • It transforms basic ingredients into something that feels restaurant-worthy but takes minutes to assemble
02 -
  • Dry your tomato slices thoroughly with paper towels or the bread will get soggy
  • Don't rush the vegetable roasting step, that caramelization is where all the flavor lives
03 -
  • Use a cast iron skillet if you have one, it creates the most even, golden crust
  • Let the roasted vegetables cool slightly before assembling so they don't make the cheese melt too fast
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