Golden grilled cheese with roasted vegetables, fresh mozzarella, tomatoes, and basil for a vibrant Italian-American favorite.
# 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 ounces 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 It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange zucchini and pepper slices on 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 halfway through, until tender and lightly caramelized. Remove from oven and set aside.
04 - Spread thin layer of butter on one side of each bread slice.
05 - On 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 desired. Top with remaining bread slices, buttered side facing outward.
06 - Heat large skillet or griddle over medium heat.
07 - Cook sandwiches 3-5 minutes per side, pressing gently with spatula and turning as needed, until bread is golden brown and cheese is fully melted.
08 - Slice sandwiches diagonally and serve warm.
