# Ingredient List:
→ 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 - ½ teaspoon kosher salt
06 - ¼ teaspoon black pepper
→ Sandwich Assembly
07 - 8 slices sourdough bread
08 - 8 ounces fresh mozzarella, sliced
09 - 2 medium tomatoes, sliced
10 - ⅓ cup fresh basil leaves
11 - 4 tablespoons unsalted butter, softened
12 - Balsamic glaze, to drizzle (optional)
# Steps:
01 - Preheat oven to 425°F. Line a sheet pan with parchment paper. Arrange zucchini, bell pepper, and onion on the pan. Drizzle with olive oil, sprinkle kosher salt and black pepper, then toss to coat evenly and spread in a single layer.
02 - Roast vegetables for 18 to 20 minutes, flipping halfway through, until tender and caramelized. Remove from oven and set aside.
03 - Spread softened butter on one side of each sourdough slice.
04 - On the unbuttered side of four bread slices, layer mozzarella, roasted vegetables, sliced tomatoes, and fresh basil. Optionally drizzle with balsamic glaze. Top with remaining bread slices, buttered side facing out.
05 - Heat a large nonstick skillet or griddle over medium heat. Cook sandwiches in batches for 3 to 4 minutes per side, until bread is golden brown and cheese melts.
06 - Slice sandwiches and serve warm.
