Roasted Veggie Caprese Grilled Cheese

Last summer my neighbor dropped off a basket of garden tomatoes and zucchini that needed using immediately. I threw some vegetables on a baking sheet without much thought, but when that smell hit the kitchen, everything changed. Those sweet, charred peppers ended up in my grilled cheese that afternoon, and I haven't made a basic cheese sandwich since.

My sister visited last fall and we made these for a casual Friday dinner. She kept hovering around the stove, asking if they were done yet, because the butter and balsamic were creating this aroma that filled the entire house. We ended up eating standing up at the counter because nobody wanted to wait for a proper table.

Ingredients

• 1 medium zucchini, sliced into rounds: The thinner you slice these, the faster they roast and the better they layer in the sandwich
• 1 red bell pepper, seeded and sliced into strips: Red peppers roast up sweeter than green ones, which is exactly what you want here
• 1 yellow bell pepper, seeded and sliced into strips: Mixing red and yellow gives you beautiful color variation on the sandwich
• 8 slices rustic sourdough or Italian bread: Something with a sturdy texture will hold up to all those vegetable layers without getting soggy
• 8 oz fresh mozzarella, sliced: Fresh mozzarella melts into those incredible creamy pools that make every bite memorable
• 2 medium ripe tomatoes, sliced: Garden tomatoes or vine ripened ones have the most flavor
• Fresh basil leaves: Tuck these whole leaves between the cheese so they wilt slightly but keep their punch
• 4 tbsp unsalted butter, softened: Butter every slice thoroughly for that golden restaurant style crunch
• 2 tbsp extra virgin olive oil: This helps the vegetables caramelize instead of just steaming
• Salt and freshly ground black pepper: Season the roasted vegetables generously while they are still hot
• Balsamic glaze, for drizzling: This optional step creates those sweet acidic notes that make the sandwich sing

Instructions

Roast the vegetables until they are tender and sweet:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Arrange the zucchini rounds and pepper strips in a single layer, drizzle with olive oil, and season generously with salt and pepper. Roast for 18 to 20 minutes, turning them once halfway through, until they are softened and developing those gorgeous browned edges.

Butter every slice of bread while the vegetables roast:

Spread a thin, even layer of softened butter on one side of each bread slice. This is the foundation of that perfect golden crunch, so do not skip any corners or leave any dry spots.

Build your sandwiches with intention:

On the unbuttered side of four bread slices, start with a layer of roasted vegetables, then mozzarella slices, tomato slices, and whole basil leaves. Add a light sprinkle of salt and pepper, drizzle with balsamic glaze if you are using it, and top with the remaining bread slices buttered side facing out.

Grill until golden and the cheese is melting:

Heat a large skillet or griddle over medium heat. Cook the sandwiches for 3 to 5 minutes per side, pressing down gently with your spatula and turning carefully, until both sides are deeply golden and you can see the cheese oozing out the sides.

Save

These have become my go to when friends come over for lunch because everyone can customize their own sandwich assembly while the vegetables roast. There is something about the combination of warm roasted peppers and cool fresh basil that just works on every level.

Making Ahead

I roast a big batch of vegetables on Sunday and keep them in the refrigerator. During the week, sandwich assembly takes about five minutes and they taste just as good as fresh.

Perfect Pairings

A simple green salad with lemon vinaigrette cuts through the richness perfectly. On colder days, I serve these alongside tomato soup for the ultimate comfort meal.

Vegetable Variations

Eggplant works beautifully here and adds this meaty texture that makes the sandwich feel substantial. Mushrooms roast up with this incredible umami flavor that pairs perfectly with the mozzarella.

• Try spreading a thin layer of pesto on the bread instead of fresh basil
• Add a few arugula leaves after grilling for a peppery bite
• A sprinkling of grated Parmesan on the outside creates an extra crispy cheese crust

Save

There is nothing quite like cutting into a hot grilled cheese and watching that first bite reveal layers of sweet roasted vegetables and melted cheese. Simple food at its absolute best.

Recipe Questions & Answers

→ What bread works best for this Italian-style melt?

Rustic sourdough or Italian bread with a sturdy texture holds up well to the hearty vegetable filling and grilling process. Look for slices that are at least 1/2 inch thick to prevent sogginess.

→ Can I prepare the roasted vegetables ahead of time?

Yes, roast the zucchini and bell peppers up to 2 days in advance and store in an airtight container in the refrigerator. Bring to room temperature before assembling for even heating.

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

Use medium-low heat and cover the skillet with a lid for the first 2-3 minutes. This trapped heat helps melt the cheese while protecting the bread from over-browning.

→ What vegetables can I substitute for the zucchini and peppers?

Eggplant, mushrooms, or even roasted butternut squash work beautifully. Slice vegetables thinly and roast until tender before layering with the cheese and tomatoes.

→ Is this suitable for meal prep?

The assembled sandwiches are best enjoyed immediately for optimal crispiness. However, you can prep all components in advance—the roasted vegetables, sliced cheese, and buttered bread—and assemble just before cooking.

→ What dipping sauce pairs well with this melt?

Warm tomato soup, a balsamic reduction, or even pesto mayo complements the Italian flavors. A simple marinara sauce also works beautifully for dipping the crispy corners.