Roasted Veggie Caprese Grilled Cheese (Printable Version)

A vibrant twist on the classic Caprese melt with roasted zucchini and peppers, fresh mozzarella, tomatoes, and basil.

# Ingredient List:

→ Vegetables

01 - 1 medium zucchini, sliced into 1/4-inch rounds
02 - 1 red bell pepper, seeded and sliced into strips
03 - 1 yellow bell pepper, seeded and sliced into strips

→ Sandwich Assembly

04 - 8 slices rustic sourdough or Italian bread
05 - 8 oz fresh mozzarella, sliced
06 - 2 medium ripe tomatoes, sliced
07 - 1/2 cup packed fresh basil leaves
08 - 4 tablespoons unsalted butter, softened
09 - 2 tablespoons extra-virgin olive oil
10 - Salt and freshly ground black pepper to taste
11 - Balsamic glaze for drizzling, optional

# How to Prepare:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange zucchini and pepper slices on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
03 - Roast vegetables for 18 to 20 minutes, turning once halfway through, until tender and lightly caramelized. Remove from oven and set aside.
04 - Spread a thin layer of softened butter on one side of each bread slice.
05 - On the unbuttered side of 4 bread slices, layer roasted vegetables, mozzarella slices, tomato slices, and fresh basil. Season lightly with salt and pepper. Drizzle with balsamic glaze if desired. Top with remaining bread slices, buttered side facing outward.
06 - Heat a large skillet or griddle over medium heat.
07 - Cook sandwiches 3 to 5 minutes per side, pressing gently with a spatula and turning as needed, until bread is golden brown and cheese is fully melted.
08 - Slice diagonally and serve warm.

# Expert Suggestions:

01 -
  • The roasted vegetables transform an ordinary grilled cheese into something that feels fancy but comes together in under an hour
  • That moment when the cheese pulls apart while the bread crunches is absolute perfection
  • It hits every texture craving: crispy, creamy, tender, and fresh all at once
02 -
  • Pat your tomato slices dry with paper towels before assembling to prevent soggy bread
  • Keep the heat at medium; high heat burns the bread before the cheese melts through
  • Let the roasted vegetables cool for a few minutes so they do not steam the bread when you assemble
03 -
  • Use a cast-iron skillet if you have one for the most even browning and satisfying crunch
  • Weighing down the sandwich with a heavy pan or bacon press helps melt the cheese faster and creates restaurant-style grill marks
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