Roasted seasonal vegetables, melty mozzarella, tomatoes, and basil layered on golden sourdough bread.
# What You'll Need:
→ Roasted Vegetables
01 - 1 medium zucchini, sliced into rounds
02 - 1 red bell pepper, sliced
03 - 1 small red onion, sliced
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon black pepper
→ Sandwich Assembly
07 - 8 slices sourdough bread
08 - 8 ounces fresh mozzarella, sliced
09 - 2 medium tomatoes, sliced
10 - 1/3 cup fresh basil leaves
11 - 4 tablespoons unsalted butter, softened
12 - Balsamic glaze, for drizzling (optional)
# How to Make It:
01 - Set the oven to 425°F and line a sheet pan with parchment paper.
02 - Arrange zucchini, red bell pepper, and red onion on the lined pan. Drizzle with olive oil, sprinkle kosher salt and black pepper, toss to coat evenly, and spread in a single layer.
03 - Roast vegetables for 18 to 20 minutes, turning halfway through, until tender and caramelized. Remove from oven and set aside.
04 - Spread softened butter on one side of each bread slice.
05 - On the unbuttered side of four bread slices, layer mozzarella, roasted vegetables, tomato slices, and fresh basil. Optionally drizzle with balsamic glaze.
06 - Complete each sandwich with the remaining bread slices, buttered side facing out. Heat a large nonstick skillet or griddle over medium heat and cook sandwiches for 3 to 4 minutes per side until golden brown and cheese is melted.
07 - Slice sandwiches and serve warm.
