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 sandwich quickly became a family favorite whenever we wanted something comforting yet fresh and healthy.
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 This recipe always brings the family together for a cozy meal filled with warmth and deliciousness.
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
Nutritional Information
Calories 420 Total Fat 20 g Carbohydrates 44 g Protein 16 g
Save Enjoy this flavorful sandwich fresh off the griddle for the best taste and texture.
Recipe FAQ
- → What vegetables are used in this dish?
Zucchini, red bell pepper, and red onion are roasted to bring out their natural sweetness and added flavor.
- → Can I substitute other vegetables?
Yes, eggplant or mushrooms can be swapped in for seasonal variety and taste.
- → How is the sandwich cooked to achieve a crispy crust?
Each sandwich is cooked in a skillet or griddle over medium heat with buttered bread slices until the bread is golden and cheese has melted.
- → Is balsamic glaze necessary?
Balsamic glaze is optional but adds a sweet tang that complements the roasted vegetables and cheese beautifully.
- → What type of bread works best here?
Sourdough bread provides a sturdy, flavorful base that crisps well and holds the fillings without becoming soggy.