Roasted Veggie Caprese Grilled Cheese (Printer View)

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

# Components:

→ 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 ounces 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

# Method:

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 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, and 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 and turning as needed, until bread is golden brown and cheese is fully melted.
08 - Slice sandwiches diagonally and serve warm.

# Expert Advice:

01 -
  • It turns fresh summer vegetables into something indulgent without feeling heavy or greasy.
  • The roasted veggies add a smoky sweetness that makes every bite feel special.
  • You can prep the roasted vegetables ahead and assemble sandwiches in minutes when hunger strikes.
  • It satisfies like comfort food but still feels bright and full of life.
02 -
  • Don't crowd the vegetables on the baking sheet or they'll steam instead of roast, and you'll miss that caramelized sweetness.
  • Press the sandwiches gently while they cook so the cheese melts evenly, but don't smash them flat or you'll squeeze out all the juices.
  • If your mozzarella releases a lot of liquid, pat it dry with a paper towel before layering it in the sandwich.
03 -
  • Let the roasted vegetables cool slightly before assembling so they don't make the bread soggy or melt the cheese too soon.
  • Use a panini press if you have one, it creates even pressure and perfect grill marks on both sides at once.
  • Add a thin smear of pesto or sun-dried tomato spread on the inside of the bread for an extra layer of flavor that feels restaurant-worthy.
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