Roasted Veggie Caprese Grilled Cheese (Printable)

Golden crispy bread layered with roasted zucchini, peppers, fresh mozzarella, tomatoes, and basil for a vibrant Italian-inspired melt.

# What You'll Need:

→ Roasted 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 packed fresh basil leaves
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)

# How To:

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 facing outward.
06 - Heat a large skillet or griddle over medium heat.
07 - Cook sandwiches for 3-5 minutes per side, pressing gently and turning as needed, until bread is golden brown and cheese is completely melted.
08 - Slice sandwiches diagonally and serve warm.

# Expert Tips:

01 -
  • The roasted vegetables add sweet depth that regular grilled cheese never had
  • It hits that perfect spot between comfort food and something fresher
  • The balsamic glaze ties everything together like a little secret weapon
02 -
  • Do not skip roasting the vegetables first, or you will end up with raw crunch in your sandwich
  • Pat the tomato slices dry with paper towels to keep the bread from getting soggy
  • Low and slow heat gives you better melting than high heat, which burns the bread before the cheese melts
03 -
  • Roast vegetables in advance and keep them refrigerated for up to 3 days
  • Use a panini press if you want extra crispy edges without standing at the stove
Go Back