Roasted Veggie Caprese Grilled Cheese (Printable)

A vibrant Caprese-inspired melt featuring roasted vegetables, fresh mozzarella, ripe tomatoes, and basil on crispy, buttered bread.

# 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 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

# Directions:

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

# Expert Tips:

01 -
  • The roasted vegetables bring a sweetness that balances perfectly with fresh mozzarella
  • This sandwich transforms ordinary grilled cheese into something restaurant worthy
  • You get that satisfying crunch followed by warm, melty perfection
02 -
  • Dry your tomato slices with paper towels or the bread will get soggy
  • Let the roasted vegetables cool slightly so they do not melt the cheese too fast
  • Low and slow heat gives you that perfectly crispy exterior without burning the bread
03 -
  • Use a cast iron skillet for the most even heat distribution and best crunch
  • Let sandwiches rest for 2 minutes after cooking so the cheese sets slightly
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