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
I first served this to my family on a chilly evening and it instantly became a favorite comfort food we crave often
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
- Preheat:
- Preheat oven to 425°F (220°C) Line a sheet pan with parchment paper
- Arrange Vegetables:
- 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
- Roast:
- Roast for 18 20 minutes flipping halfway until vegetables are tender and starting to caramelize Remove from oven and set aside
- Butter Bread:
- Spread butter on one side of each bread slice
- Assemble Sandwiches:
- On the unbuttered side of 4 bread slices layer mozzarella roasted vegetables tomato slices and basil Drizzle with balsamic glaze if desired
- Top Sandwiches:
- Top each with the remaining bread slices buttered side out
- Cook:
- 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
- Serve:
- Slice and serve warm
Save Making this grilled cheese always brings my family together around the kitchen sharing stories and laughter
Notes
Serve with tomato soup for a classic pairing
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
Save This recipe is perfect for a quick flavorful meal any night of the week
Recipe Help
- → What vegetables are best for roasting in this dish?
Zucchini, red bell pepper, and red onion are excellent choices, offering sweetness and texture that caramelize well when roasted.
- → Can I use a different type of bread?
Sourdough is recommended for its sturdy texture and flavor, but hearty artisanal breads also work well to hold the fillings.
- → How long should the vegetables be roasted?
Roast the vegetables for 18 to 20 minutes at 425°F, flipping halfway to ensure even caramelization and tenderness.
- → Is the balsamic glaze necessary?
The balsamic glaze adds a tangy sweetness that enhances the flavors but can be omitted or substituted with a light drizzle of olive oil if preferred.
- → Can seasonal vegetable variations be used?
Absolutely. Eggplant, mushrooms, or other seasonal vegetables can replace or complement the original selection for a personalized touch.