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 recipe became an instant family favorite after I first tried adding the balsamic glaze—it adds the perfect tangy sweetness.
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 sandwich always brings back memories of quick family dinners and happy kids enjoying veggies without fuss.
Required Tools
Sheet pan, parchment paper, chefs knife, skillet or griddle, spatula
Allergen Information
Contains Wheat (bread) and Milk (mozzarella butter). Double-check bread and cheese labels if allergies are a concern.
Nutritional Information
Calories 420 per serving, Total Fat 20 g, Carbohydrates 44 g, Protein 16 g.
Save This sheet-pan roasted veggie caprese grilled cheese is the ultimate comfort food with a fresh twist perfect for any occasion.
Common Questions
- → What vegetables work best for roasting in this dish?
Zucchini, red bell pepper, and red onion roast well together, caramelizing nicely and complementing the creamy mozzarella. Seasonal swaps like eggplant or mushrooms add variety.
- → How can I get the bread crispy and golden without burning?
Butter the outside of the sourdough slices and cook over medium heat in a nonstick skillet or griddle. Flip after 3–4 minutes when golden brown to ensure even crisping without burning.
- → Is balsamic glaze necessary for this sandwich?
The balsamic glaze is optional but adds a sweet, tangy contrast that enhances the roasted vegetables and fresh basil flavors beautifully.
- → Can I prepare the vegetables ahead of time?
Yes, roasting the vegetables in advance and storing them refrigerated helps when assembling the sandwiches later, making the cooking process quicker.
- → How can I add a spicy kick to this dish?
Sprinkle crushed red pepper flakes on the vegetables before roasting or add them during assembly to introduce a gentle heat element.