Roasted Veggie Caprese Grilled Cheese (Printable Version)

Crispy sourdough with roasted vegetables, fresh mozzarella, tomatoes, and basil create this satisfying Italian-inspired melt.

# What You Need:

→ Roasted Vegetables

01 - 1 medium zucchini, sliced into 1/4-inch rounds
02 - 1 red bell pepper, seeded and cut into strips
03 - 1 yellow bell pepper, seeded and cut into strips
04 - 2 tablespoons extra-virgin olive oil
05 - Salt and freshly ground black pepper to taste

→ Sandwich Components

06 - 8 slices rustic sourdough or Italian bread
07 - 8 oz fresh mozzarella, sliced
08 - 2 medium ripe tomatoes, sliced
09 - 1/2 cup fresh basil leaves, packed
10 - 4 tablespoons unsalted butter, softened
11 - Balsamic glaze for drizzling (optional)

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange zucchini rounds and pepper strips on the prepared baking sheet. Drizzle with olive oil and season generously with salt and pepper. Toss to coat evenly.
03 - Roast for 18–20 minutes, turning once halfway through, until vegetables are tender and lightly caramelized. Remove from oven and set aside.
04 - Spread a thin, even layer of softened butter on one side of each bread slice.
05 - Layer roasted vegetables, mozzarella slices, tomato, and fresh basil on the unbuttered side of 4 bread slices. Season lightly with salt and pepper. Add balsamic glaze if desired. Top with remaining bread slices, buttered side facing outward.
06 - Heat a large skillet or griddle over medium heat. Cook sandwiches for 3–5 minutes per side, pressing gently, until bread turns golden brown and cheese melts completely.
07 - Slice each sandwich diagonally and serve warm while cheese is still melted.

# Expert Tips:

01 -
  • The roasted vegetables add this incredible sweetness that balances perfectly with creamy mozzarella
  • It transforms a quick lunch into something that feels fancy enough for company
  • Everything can be prepped ahead, making weeknight dinners feel effortless
02 -
  • Let the roasted vegetables cool slightly before assembling, or the cheese will melt too fast and slide right off the bread
  • Do not overcrowd the pan or the sandwiches will steam instead of developing that crispy exterior
  • A glass lid or a small plate on top of the sandwich helps melt the cheese without burning the bread
03 -
  • Slice your zucchini and peppers to similar thickness so everything roasts evenly
  • Use low heat and patience rather than rushing with high heat that burns the bread before the cheese melts
Go Back