Pin it 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 is a go to sandwich for my family on busy weeknights. The roasted veggies add a delicious depth of flavor that pairs perfectly with the fresh ingredients.
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.
Pin it Serving this grilled cheese always brings everyone together at the table sharing smiles and stories while enjoying each bite.
Notes
Serve with tomato soup for a classic pairing and extra comfort.
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
Pin it Enjoy this sandwich warm for the perfect melty and flavorful experience every time.
Recipe FAQs
- → What vegetables are best for roasting?
Zucchini, red bell pepper, and red onion work wonderfully, offering sweetness and texture after roasting. Eggplant and mushrooms are great alternatives to vary flavors.
- → How can I achieve a crispy, golden bread crust?
Butter the outside of the sourdough slices and cook on medium heat until the bread turns golden brown and crisp, ensuring even cooking on each side.
- → Can I prepare the vegetables ahead of time?
Yes, roasting the vegetables in advance and storing them refrigerated helps streamline assembly and cooking later without sacrificing flavor.
- → What enhances the flavor of the sandwich?
Fresh basil adds herbal brightness, while a drizzle of balsamic glaze provides a subtle sweet and tangy accent to balance the creamy mozzarella and roasted veggies.
- → Is this suitable for a vegetarian diet?
Yes, it features roasted vegetables, fresh mozzarella, and bread with no meat products, fitting well within vegetarian guidelines.