Roasted Veggie Caprese Grilled Cheese (Printable)

Crispy sourdough filled with roasted vegetables, mozzarella, tomatoes, and basil for a satisfying Italian-American melt.

# 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 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)

# Step-by-Step Guide:

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 3-5 minutes per side, pressing gently and turning as needed, until bread is golden and cheese is melted.
08 - Slice diagonally and serve warm.

# Expert Suggestions:

01 -
  • The roasted vegetables bring a sweetness that perfectly balances the rich melted cheese
  • It turns a simple sandwich into something that feels like a café lunch at home
02 -
  • Patting tomato slices dry with paper towels before assembling prevents soggy bread which is the biggest grilled cheese mistake
  • Letting roasted vegetables cool for just a few minutes makes them easier to handle and prevents the cheese from melting too quickly
03 -
  • Use a panini press if you have one for even more uniform melting and those signature grill marks
  • Letting the sandwiches rest for two minutes after cooking helps the cheese set slightly so it doesn't ooze out instantly when you cut them
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