Roasted Veggie Caprese Grilled Cheese (Printable)

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

# What You'll Need:

→ 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)

# Step-by-step Directions:

01 - Preheat the 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 - Place sandwiches on the heated skillet. Cook for 3 to 5 minutes per side, pressing gently and turning as needed, until bread is golden brown and cheese is fully melted.
08 - Remove sandwiches from skillet. Slice diagonally if desired and serve warm.

# Expert Advice:

01 -
  • The roasted vegetables become sweeter and more complex than raw ones ever could, transforming an ordinary sandwich into something that feels restaurant special
  • That golden crunch against the creamy mozzarella and burst of fresh basil creates a texture combination that keeps you coming back bite after bite
02 -
  • Pat your roasted vegetables lightly with paper towels before assembling the sandwich, otherwise excess moisture will make the bread soggy instead of crispy
  • Low and slow wins the race here medium heat might take longer but high heat burns the bread before the cheese has time to melt properly
03 -
  • Room temperature cheese melts faster and more evenly than cold cheese, so take mozzarella out of the refrigerator while vegetables roast
  • A small sprinkle of garlic powder or red pepper flakes on the buttered bread before grilling adds an extra layer of flavor that people cannot quite identify but love
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