Save A vibrant twist on the classic grilled cheese, featuring roasted seasonal vegetables, melty mozzarella, juicy tomatoes, and fresh basil—all sandwiched between golden, crisp sourdough slices.
This recipe became a family favorite after I served it on a busy weeknight and everyone asked for seconds
Ingredients
- Roasted Vegetables: 1 medium zucchini sliced into rounds, 1 red bell pepper sliced, 1 small red onion sliced, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Sandwich Assembly: 8 slices sourdough bread, 8 ounces fresh mozzarella sliced, 2 medium tomatoes sliced, 1/3 cup fresh basil leaves, 4 tablespoons unsalted butter softened, Balsamic glaze to drizzle (optional)
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- Prepare Vegetables:
- Arrange zucchini, red bell pepper, and red onion on the prepared pan. Drizzle with olive oil, salt, and pepper. Toss to coat and spread in a single layer.
- Roast Vegetables:
- Roast for 18 20 minutes, flipping halfway, until vegetables are tender and starting to caramelize. Remove from oven and set aside.
- Butter Bread:
- Spread butter on one side of each bread slice.
- Assemble Sandwiches:
- On the unbuttered side of 4 bread slices, layer mozzarella, roasted vegetables, tomato slices, and basil. Drizzle with balsamic glaze if desired.
- Top Sandwiches:
- Top each with the remaining bread slices, buttered side out.
- Cook Sandwiches:
- Heat a large nonstick skillet or griddle over medium heat. Cook sandwiches in batches, 3 4 minutes per side, until bread is golden and cheese is melted.
- Serve:
- Slice and serve warm.
Save Making this sandwich together has become a cherished family moment on cozy weekend evenings
Variations
Swap in other seasonal vegetables like eggplant or mushrooms for variety or add a pinch of crushed red pepper for some heat
Serving Suggestions
Serve with a bowl of tomato soup or a crisp green salad for a complete meal
Storage Tips
Leftover sandwiches can be wrapped and refrigerated for up to 2 days, and reheated in a skillet for best texture
Save This sheet-pan roasted veggie caprese grilled cheese is a delicious way to elevate a classic sandwich in just one hour.
Recipe Questions & Answers
- → What vegetables are best for roasting in this dish?
Zucchini, red bell pepper, and red onion work well due to their sweetness and texture when roasted. You can also try eggplant or mushrooms for variety.
- → How do I get the bread perfectly crispy?
Brush the outer sides of the sourdough with butter and grill over medium heat until golden brown, flipping once to ensure even crispiness.
- → Can I use a different cheese instead of mozzarella?
Fresh mozzarella is ideal for its meltiness and mild flavor, but provolone or fontina can be good alternatives.
- → Is it necessary to use balsamic glaze?
Balsamic glaze adds a sweet tangy finish but is optional. You can omit it or substitute with a light drizzle of olive oil or vinegar if preferred.
- → How do I add a spicy kick to this sandwich?
Sprinkle crushed red pepper flakes over the roasted vegetables or add a dash of hot sauce before assembling.
- → What is the best way to reheat leftovers?
Reheat sandwiches in a skillet over low heat or in an oven to maintain crispiness and melt the cheese without sogginess.