Save A vibrant twist on the classic grilled cheese, featuring roasted seasonal vegetables, melty mozzarella, juicy tomatoes, and fresh basil—all sandwiched between golden, crisp sourdough slices.
I love making this sandwich when I want a quick meal that feels special. The roasted veggies add such a nice depth of flavor.
Ingredients
- Roasted Vegetables: 1 medium zucchini sliced into rounds, 1 red bell pepper sliced, 1 small red onion sliced, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Sandwich Assembly: 8 slices sourdough bread, 8 ounces fresh mozzarella sliced, 2 medium tomatoes sliced, 1/3 cup fresh basil leaves, 4 tablespoons unsalted butter softened, Balsamic glaze to drizzle (optional)
Instructions
- Step 1:
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- Step 2:
- Arrange zucchini, red bell pepper, and red onion on the prepared pan. Drizzle with olive oil salt and pepper. Toss to coat and spread in a single layer.
- Step 3:
- Roast for 18 20 minutes flipping halfway until vegetables are tender and starting to caramelize. Remove from oven and set aside.
- Step 4:
- Spread butter on one side of each bread slice.
- Step 5:
- On the unbuttered side of 4 bread slices layer mozzarella roasted vegetables tomato slices and basil. Drizzle with balsamic glaze if desired.
- Step 6:
- Top each with the remaining bread slices buttered side out.
- Step 7:
- Heat a large nonstick skillet or griddle over medium heat. Cook sandwiches in batches 3 4 minutes per side until bread is golden and cheese is melted.
- Step 8:
- Slice and serve warm.
Save This sandwich is perfect for family lunches especially when paired with tomato soup everyone enjoys it.
Required Tools
Sheet pan parchment paper chefs knife skillet or griddle spatula
Allergen Information
Contains Wheat (bread) Milk (mozzarella butter). Double-check bread and cheese labels if allergies are a concern.
Nutritional Information
Per serving contains 420 calories 20 g total fat 44 g carbohydrates and 16 g protein.
Save Enjoy this colorful grilled cheese fresh and warm for the best experience.
Recipe FAQs
- → What vegetables are best for roasting in this dish?
Zucchini, red bell pepper, and red onion are recommended for their roasting compatibility and flavor, but eggplant or mushrooms can be good alternatives.
- → How do I achieve a crispy, golden crust on the bread?
Spread softened butter on the outsides of the sourdough slices before toasting in a skillet or griddle over medium heat until golden brown.
- → Can I prepare the veggies in advance?
Yes, roasting the vegetables ahead of time and refrigerating them allows for quicker assembly later without compromising taste.
- → What is the purpose of the balsamic glaze?
The balsamic glaze adds a sweet and tangy accent that complements the roasted vegetables and creamy cheese layers.
- → How do I ensure the cheese melts evenly?
Cook the sandwich on medium heat and flip after 3–4 minutes to allow gentle, even melting without burning the bread.