Save 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 recipe quickly became a family favorite, especially on busy weeknights when we want something comforting and fresh.
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 We often enjoy these grilled cheese sandwiches with a warm bowl of tomato soup, making it a favorite family meal especially during cooler months.
Required Tools
Sheet pan parchment paper chefs knife skillet or griddle spatula
Allergen Information
Contains Wheat (bread) Milk (mozzarella butter) Double-check bread and cheese labels if allergies are a concern
Nutritional Information
Calories 420 Total Fat 20 g Carbohydrates 44 g Protein 16 g per serving
Save This grilled cheese elevates a classic comfort food into a fresh and flavorful meal perfect for any time.
Recipe Questions & Answers
- → How long should I roast the vegetables?
Roast sliced zucchini, bell pepper, and red onion for 18–20 minutes at 425°F, flipping halfway for even caramelization.
- → Can I use other vegetables instead of zucchini and peppers?
Yes, eggplant or mushrooms work well and add unique flavors when roasted for the sandwich filling.
- → What bread type works best for this sandwich?
Sourdough bread is ideal for its sturdy texture and subtle tang, which complements the roasted veggies and cheese.
- → How do I ensure the cheese melts properly?
Grill the sandwich on medium heat for 3–4 minutes per side until the bread is golden and the mozzarella is fully melted.
- → Is it necessary to butter the bread slices?
Yes, buttering the outside of the bread helps achieve a crispy, golden crust during grilling.
- → Can I add a spicy element to this dish?
Adding a pinch of crushed red pepper to the roasted vegetables adds a mild spice that enhances the overall flavor.