Roasted Veggie Caprese Grilled Cheese

The smell of roasting peppers always pulls me into the kitchen, no matter what I'm doing. I first made this on a rainy Sunday when I had too many farmers market vegetables and zero inspiration. Something about transforming those simple veggies into something sandwich-worthy felt like a tiny victory.

My roommate walked in midway through sandwich assembly and literally hovered over the stove until I offered to make her one too. We ate them standing up at the counter, which honestly might be the best way to enjoy a grilled cheese anyway.

Ingredients

• 1 medium zucchini, sliced into 1/4-inch rounds: Th slices roast beautifully and hold their texture without getting mushy
• 1 red bell pepper, seeded and sliced into strips: Red peppers get sweeter and more intense when roasted
• 1 yellow bell pepper, seeded and sliced into strips: The yellow variety adds gorgeous color and a slightly different sweetness
• 8 slices rustic sourdough or Italian bread: Sturdy bread is crucial here to handle all those layers without falling apart
• 8 oz (225 g) fresh mozzarella, sliced: Fresh mozzarella melts into creamy pockets rather than becoming a greasy mess
• 2 medium ripe tomatoes, sliced: Pat them dry with paper towels first to prevent soggy bread
• 1/2 cup (packed) fresh basil leaves: Add these after cooking so they stay bright and aromatic
• 4 tbsp (60 g) unsalted butter, softened: Buttering the exterior creates that irresistible golden crunch
• 2 tbsp extra-virgin olive oil: Helps the vegetables caramelize and develop flavor in the oven
• Salt and freshly ground black pepper, to taste: Season vegetables generously before roasting for maximum impact
• Balsamic glaze, for drizzling: Totally optional but adds a sweet acidic note that cuts through the richness

Instructions

Roast the vegetables:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange the zucchini rounds and pepper strips in a single layer, then drizzle with olive oil and season generously with salt and pepper. Use your hands to toss everything until evenly coated. Roast for 18 to 20 minutes, flipping once halfway through, until tender and lightly caramelized.

Prepare the bread:

While vegetables are roasting, spread a thin layer of softened butter on one side of each bread slice. This buttered side will eventually face outward in the skillet, creating that golden crust.

Assemble the sandwiches:

Layer roasted vegetables, mozzarella slices, tomato, and fresh basil on the unbuttered side of four bread slices. Season lightly with additional salt and pepper and add a drizzle of balsamic glaze if you're using it. Top with remaining bread slices, buttered side facing out.

Grill to perfection:

Heat a large skillet or griddle over medium heat. Cook sandwiches for 3 to 5 minutes per side, pressing gently with your spatula and turning carefully until both sides are golden brown and the cheese has melted completely.

Serve immediately:

Transfer sandwiches to a cutting board and slice diagonally. The basil will have wilted slightly from the residual heat, releasing its amazing aroma.

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This recipe has become my go-to for what I call fancy comfort food. It hits that perfect spot between weeknight dinner and something special enough for company.

Making It Your Own

I've discovered that grilled eggplant or roasted mushrooms work beautifully alongside or instead of the zucchini. The beauty here is using whatever vegetables look best at the market.

The Bread Matters

Sourdough is my top choice because its tang cuts through the rich cheese, but a good ciabatta or even a thick multigrain bread can work. Just avoid anything too soft or thin.

Serving Suggestions

A simple green salad with vinaigrette balances the richness perfectly, or go full comfort mode with tomato soup for dipping. Serve with a crisp white wine like Sauvignon Blanc.

• Try adding a spread of pesto inside for extra basil flavor
• A light sprinkle of red pepper flakes adds nice warmth
• Leftover roasted vegetables are great in eggs the next morning

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There's something deeply satisfying about a grilled cheese that feels like it grew up. Hope this becomes a regular in your kitchen rotation too.

Recipe Q&A

→ Can I prepare the roasted vegetables ahead of time?

Yes, you can roast the vegetables up to 2 days in advance. Store them in an airtight container in the refrigerator and bring to room temperature before assembling the sandwiches.

→ What bread works best for this sandwich?

Rustic sourdough or Italian bread are ideal for their structure and flavor. Whole wheat or gluten-free options work well too if you prefer, though they may require slightly adjusted cooking time.

→ How do I prevent the cheese from leaking out?

Pat the roasted vegetables dry with paper towels before assembling to remove excess moisture. Layer components evenly and press gently while cooking to keep everything contained within the bread.

→ Can I add other vegetables to this sandwich?

Absolutely. Grilled eggplant, roasted mushrooms, caramelized onions, or sun-dried tomatoes are excellent additions that complement the Caprese flavors beautifully.

→ What temperature should the skillet be for grilling?

Medium heat is ideal for cooking these sandwiches. This allows the bread to turn golden and crispy while giving the mozzarella time to melt completely without burning the exterior.