Roasted Veggie Caprese Grilled Cheese

The first time I made this grilled cheese, my roommate walked into the kitchen and asked if I was making a Caprese salad or a sandwich. The smell of roasting peppers and zucchini had filled our tiny apartment, and honestly, I had not planned it that way. I just wanted something more than plain cheese on bread, but the vegetables came out of the oven sweet and slightly charred, and suddenly lunch felt like an event.

Last summer, I made these for a quick dinner when friends dropped by unexpectedly. We stood around the stove, talking and flipping sandwiches, and nobody missed the fancy restaurant meal we had originally planned. Sometimes the best meals happen when you work with what you have.

Ingredients

• 1 medium zucchini, sliced into 1/4-inch rounds: Thin slices roast quickly and soften without turning mushy
• 1 red bell pepper, seeded and sliced into strips: Red peppers sweeten as they roast, adding natural sugar
• 1 yellow bell pepper, seeded and sliced into strips: Yellow peppers stay slightly firmer than red, giving you texture variety
• 8 slices rustic sourdough or Italian bread: Sturdy bread holds up to the vegetables without getting soggy
• 8 oz (225 g) fresh mozzarella, sliced: Fresh mozzarella melts beautifully and has the mildest flavor
• 2 medium ripe tomatoes, sliced: Pat the tomato slices dry with paper towels to prevent a soggy sandwich
• 1/2 cup (packed) fresh basil leaves: Tear the basil by hand instead of cutting it to avoid bruising
• 4 tbsp (60 g) unsalted butter, softened: Soft butter spreads evenly without tearing the bread
• 2 tbsp extra-virgin olive oil: The vegetables need a good coat of oil to roast properly
• Salt and freshly ground black pepper, to taste: Season the vegetables generously since some seasoning will be lost on the pan
• Balsamic glaze, for drizzling (optional): A little drizzle adds acidity that cuts through the rich cheese

Instructions

Roast the vegetables first:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange the zucchini and pepper strips in a single layer, drizzle with olive oil, and season with salt and pepper. Toss gently with your hands until everything is evenly coated, then roast for 18 to 20 minutes, turning once halfway through, until tender and lightly caramelized.

Prep your bread while vegetables roast:

Spread a thin, even layer of softened butter on one side of each bread slice. Make sure it reaches the edges so every bite gets that golden, crispy crust.

Build the sandwiches:

On the unbuttered side of four bread slices, layer roasted vegetables first, then mozzarella slices, tomato, and fresh basil. Add a light sprinkle of salt and pepper, then drizzle with balsamic glaze if using. Top with the remaining bread slices, buttered side facing out.

Grill until golden:

Heat a large skillet or griddle over medium heat. Cook the sandwiches for 3 to 5 minutes per side, pressing gently with your spatula, until the bread is deeply golden and the cheese has melted completely.

Serve immediately:

Let the sandwiches rest for just a minute before slicing diagonally. This keeps the cheese from running out too quickly when you cut.

Save

My daughter now requests these for Sunday lunch, and I have learned to roast extra vegetables because someone always snacks on them while the sandwiches cook. The smell alone has become something we look forward to together.

Choosing the Right Bread

Sourdough gives you tang and structure, while Italian bread is softer and sweeter. Whatever you choose, make sure it is at least a day old so it can hold up to the weight of the vegetables and cheese without falling apart.

Making It Your Own

Roasted mushrooms or eggplant work beautifully here, and a sprinkle of red pepper flakes adds warmth if you like heat. I have also swapped fresh mozzarella for provolone when that was what I had in the fridge, and nobody complained.

Serving Suggestions

A simple green salad with a vinaigrette cuts through the richness, or serve with tomato soup if you want full comfort mode. For a lighter meal, a half sandwich with a cup of soup feels just right.

• Let the sandwiches rest 60 seconds before slicing
• Cut diagonally for easier handling
• Have napkins ready because this gets wonderfully messy

Save

Hope this recipe finds its way into your regular rotation, just like it did in mine. There is something deeply satisfying about turning simple ingredients into a meal worth lingering over.

Recipe FAQs

→ What vegetables work best in this Caprese grilled cheese?

Zucchini and bell peppers are ideal because they roast quickly and develop natural sweetness. You can also add eggplant, mushrooms, or even roasted red onions for extra depth and variety.

→ Can I make these sandwiches ahead of time?

Roast the vegetables up to 2 days in advance and store them in the refrigerator. Assemble and grill the sandwiches just before serving for the crispiest results and best texture.

→ What type of bread yields the best results?

Rustic sourdough or Italian bread works beautifully because they're substantial enough to hold the generous fillings without getting soggy. Whole grain or ciabatta are excellent alternatives for added flavor and texture.

→ Is the balsamic glaze essential?

While optional, the balsamic glaze adds wonderful brightness that cuts through the rich cheese and butter. It enhances the tomatoes and creates a more complex flavor profile. A simple balsamic vinegar reduction works perfectly.

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

Cook over medium heat, not high, and press gently with your spatula to ensure even contact. Covering the pan for the first minute helps trap heat and melt the cheese while the bread gets golden and crispy.

→ What sides pair well with these melts?

A simple arugula salad with lemon vinaigrette provides fresh contrast. Warm tomato soup makes for a classic comforting combination. For something lighter, try cucumber slices or marinated olives.