Roasted Veggie Caprese Grilled Cheese (Printable Version)

Crispy golden bread stuffed with roasted peppers, zucchini, fresh mozzarella, and aromatic basil for a satisfying Italian-American twist on a classic.

# What You'll Need:

→ 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 fresh basil leaves, packed
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

# Method:

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

# Expert Tips:

01 -
  • The roasted vegetables add a sweet, smoky depth that perfectly balances the creamy mozzarella
  • It transforms ordinary grilled cheese into something that feels fancy but takes barely any extra effort
02 -
  • Drying the tomato slices on a paper towel before assembling prevents your bread from getting soggy
  • The buttered bread goes buttered side OUT, not in, this is the step everyone messes up the first time
03 -
  • Roast extra vegetables when you make this and use them in pasta or grain bowls throughout the week
  • Grating a little garlic into the butter before spreading takes these sandwiches to restaurant level quality
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