Roasted Veggie Caprese Grilled Cheese (Printable View)

Vibrant Caprese melt with roasted zucchini, peppers, fresh mozzarella, tomatoes, and basil on golden, crispy bread.

# Ingredient List:

→ 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 tablespoons unsalted butter, softened
09 - 2 tablespoons extra-virgin olive oil
10 - Salt and freshly ground black pepper to taste
11 - Balsamic glaze for drizzling, optional

# How to Make:

01 - Preheat 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 to 20 minutes, turning once halfway through, until tender and lightly caramelized. Remove from oven and set aside to cool slightly.
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 slices, and fresh basil. Season lightly with salt and pepper. Drizzle with balsamic glaze if desired. Top with remaining bread slices, buttered side facing outward.
06 - Heat a large skillet or griddle over medium heat until hot.
07 - Cook sandwiches 3 to 5 minutes per side, pressing gently with a spatula and turning as needed, until bread is golden brown and cheese is melted.
08 - Slice sandwiches diagonally and serve warm immediately.

# Expert Tips:

01 -
  • The roasted vegetables add this incredible sweetness that balances perfectly with milky fresh mozzarella
  • Its that magical combination of nostalgic comfort food and something a little more sophisticated
  • Better than anything you could order out, and ready in about 40 minutes
02 -
  • Don't skip the parchment paper when roasting—those vegetable sugars get sticky and caramelized
  • Let the roasted vegetables cool for just a couple of minutes before assembling so they don't make the bread soggy
  • Medium-low heat is your friend for the actual grilling part, patience pays off here
03 -
  • Roast extra vegetables while you're at it, they're amazing in eggs or pasta the next day
  • If your mozzarella is very wet, pat it dry with paper towels before layering
  • A panini press works too, but you'll miss that hand-pressed rustic quality
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