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 is one of my favorite comfort foods, especially when I want a quick but satisfying meal that feels indulgent 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 Making this recipe brings the whole family together, especially when we enjoy it with a warm bowl of tomato soup on a cozy evening.
Required Tools
Sheet pan, parchment paper, chef's 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
Per serving: 420 calories, 20 g total fat, 44 g carbohydrates, 16 g protein.
Save This grilled cheese elevates a classic comfort food into a colorful, flavorful meal perfect any time.
Recipe Help
- → What vegetables are best for roasting in this sandwich?
Zucchini, red bell pepper, and red onion roast beautifully, caramelizing nicely while retaining texture. Seasonal veggies like eggplant or mushrooms can also be excellent alternatives.
- → How can I ensure the bread stays crisp and not soggy?
Butter the outsides of the sourdough slices before toasting and cook over medium heat. This creates a golden, crisp crust that holds up well to the moist fillings.
- → Is balsamic glaze necessary for this dish?
While optional, a light drizzle of balsamic glaze enhances the sandwich with a sweet and tangy contrast, complementing the roasted vegetables and fresh mozzarella.
- → Can this sandwich be made vegetarian?
Yes, this sandwich is naturally vegetarian, featuring fresh mozzarella and roasted vegetables without any meat ingredients.
- → What’s the best way to melt the mozzarella evenly?
Cooking the assembled sandwich on a skillet over medium heat for a few minutes on each side allows the cheese to melt evenly while the bread crisps perfectly.