Save to Pinterest 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.
This is one of my favorite quick meals when I want something hearty but fresh. The melty mozzarella with the roasted veggies always impresses.
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 to Pinterest This recipe always brings my family together on busy weeknights. We enjoy assembling the sandwiches as a group before cooking.
Tips for Perfect Roasting
Make sure vegetables are spread in a single layer on the pan to roast evenly without steaming.
Substitutions and Variations
Try swapping zucchini for eggplant or adding mushrooms. For a spicy version, add crushed red pepper flakes during roasting.
Serving Suggestions
Serve these sandwiches with tomato soup or a crisp salad for a complete meal.
Save to Pinterest This grilled cheese offers a vibrant and satisfying meal perfect for any day of the week.
Recipe FAQs
- → What vegetables work best for roasting in this dish?
Zucchini, red bell pepper, and red onion are ideal due to their sweetness and texture after roasting, but seasonal veggies like eggplant or mushrooms can also be used.
- → How do I get the bread crispy without burning the cheese?
Cook the sandwich over medium heat, allowing the bread to toast slowly while the cheese melts evenly inside.
- → Can I substitute mozzarella with another cheese?
Fresh mozzarella offers a creamy melt that complements the vegetables well, but mild cheeses like provolone or fontina can be alternatives.
- → What is the purpose of the balsamic glaze?
The balsamic glaze adds a tangy sweetness that enhances the flavors and provides a nice contrast to the creamy cheese and roasted vegetables.
- → How long should the vegetables be roasted?
Roast the vegetables for 18–20 minutes, flipping halfway, until they are tender and lightly caramelized.