Sheet Pan Roasted Veggie Caprese (Printable)

Crisp sourdough layered with roasted veggies, mozzarella, tomatoes, and fresh basil—all toasted to perfection.

# What You Need:

→ Roasted Vegetables

01 - 1 medium zucchini, sliced into rounds
02 - 1 red bell pepper, sliced
03 - 1 small red onion, sliced
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon black pepper

→ Sandwich Assembly

07 - 8 slices sourdough bread
08 - 8 ounces fresh mozzarella, sliced
09 - 2 medium tomatoes, sliced
10 - 1/3 cup fresh basil leaves
11 - 4 tablespoons unsalted butter, softened
12 - Balsamic glaze, to drizzle (optional)

# Steps:

01 - Preheat oven to 425°F. Line a sheet pan with parchment paper.
02 - Place zucchini, red bell pepper, and red onion onto the prepared pan. Drizzle with olive oil, sprinkle salt and pepper, then toss to coat evenly and spread in a single layer.
03 - Roast for 18 to 20 minutes, flipping halfway through, until vegetables are tender and caramelized. Remove from oven and set aside.
04 - Spread softened butter evenly on one side of each bread slice.
05 - On the unbuttered side of four bread slices, layer fresh mozzarella, roasted vegetables, tomato slices, and fresh basil leaves. Drizzle with balsamic glaze if desired.
06 - Top each layered slice with the remaining bread, buttered side facing out.
07 - Heat a large nonstick skillet or griddle over medium heat. Cook sandwiches in batches for 3 to 4 minutes per side until the bread is golden brown and cheese is melted.
08 - Slice sandwiches and serve warm.

# Expert Advice:

01 -
  • Easy to make with fresh ingredients
  • Perfectly balanced flavors and textures
02 -
  • You can swap in other seasonal vegetables like eggplant or mushrooms for variety
  • Adding a pinch of crushed red pepper gives a nice spicy kick
03 -
  • Use day-old sourdough bread for the best texture when grilling
  • Let sandwiches rest for a minute before slicing to avoid cheese oozing out
Return