Roasted Veggie Caprese Grilled Cheese

Last Tuesday, I stared at my CSA box overflowing with zucchini and peppers, wondering what on earth to do with all those vegetables. My teenage son, who usually protests anything green, walked in and caught me mid-deliberation. He suggested grilled cheese, but with a twist, and honestly, his idea was better than mine. We ended up roasting those vegetables until they were sweet and golden, then piling them between mozzarella and sourdough. Now he asks for this sandwich by name, and I've stopped questioning how I got so lucky.

I made these for my book club last month, and there was this moment of perfect silence when everyone took their first bite. The combination of warm roasted peppers, melty cheese, and that hint of balsamic just works. Someone asked for the recipe before she even finished her sandwich.

Ingredients

• 1 medium zucchini, sliced into 1/4-inch rounds: Thinner slices roast faster and get tender without becoming mushy, so take your time with the knife work here
• 1 red bell pepper and 1 yellow bell pepper: The mix of colors makes the sandwich gorgeous, but the sweetness they develop when roasted is the real reason to use both
• 8 oz fresh mozzarella, sliced: Fresh mozzarella melts into these amazing creamy pockets, unlike shredded cheese which can disappear into the bread
• 2 medium ripe tomatoes, sliced: Pat them dry with paper towels before layering, or your bread will get soggy, a mistake I made exactly once
• 1/2 cup fresh basil leaves: Tuck them between the hot vegetables and cheese so they wilt slightly and release their aromatic oils
• 8 slices rustic sourdough or Italian bread: A sturdy bread holds up to all those layers without falling apart, and it gets beautifully crispy in the butter
• 4 tbsp unsalted butter, softened: Soft butter spreads evenly without tearing the bread, creating that golden crust we all want
• 2 tbsp extra-virgin olive oil: This helps the vegetables caramelize in the oven, developing those deep roasted flavors
• Salt and freshly ground black pepper: Season the vegetables generously before roasting, under-seasoned veggies will make the whole sandwich taste flat
• Balsamic glaze, for drizzling: This adds a sweet acidity that cuts through the rich cheese and ties everything together

Instructions

Roast the vegetables:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Arrange the zucchini rounds and pepper strips in a single layer, drizzle with olive oil, and season with salt and pepper. Roast for 18 to 20 minutes, turning them once halfway through, until theyre tender and have those lovely browned spots.

Prepare your bread:

While the vegetables roast, spread a thin layer of softened butter on one side of each bread slice. This ensures every bite has that buttery, golden crunch that makes grilled cheese irresistible.

Layer the sandwiches:

On the unbuttered side of four bread slices, arrange the roasted vegetables first, then layer on mozzarella slices, tomato, and fresh basil. Season with a little salt and pepper, add a drizzle of balsamic glaze if you're using it, and top with the remaining bread slices, buttered side facing out.

Grill to perfection:

Heat a large skillet or griddle over medium heat. Cook the sandwiches for 3 to 5 minutes per side, pressing gently with your spatula, until the bread is deeply golden and the cheese has melted into all the nooks and crannies.

Save

This has become my go-to when friends drop by unexpectedly. There's something so comforting about watching people take that first bite and seeing their eyes light up, knowing I created something special from simple ingredients.

Choosing the Right Cheese

I've tested this with different cheeses, and fresh mozzarella really is the best choice here. It has that perfect melt quality and mild flavor that lets the vegetables shine. Provolone works too, but it has a stronger taste that can overpower the delicate roasted vegetables.

Making It Your Own

Sometimes I add a thin layer of pesto on the buttered side of the bread, which adds an incredible burst of basil flavor. You could also swap in roasted eggplant or mushrooms if that's what you have on hand, the method stays the same.

Serving Suggestions

This sandwich is substantial enough to stand alone, but a simple green salad with lemon vinaigrette cuts through the richness beautifully. In winter, I serve it alongside tomato soup for the ultimate comfort meal.

• Cut sandwiches on the diagonal for easier eating and prettier presentation
• Let the sandwiches rest for a minute before slicing so the cheese sets slightly
• Extra roasted vegetables can be stored in the fridge for up to three days

Save

Theres something deeply satisfying about turning vegetables into comfort food that everyone actually gets excited about eating. Hope this becomes a regular in your kitchen rotation too.

Recipe FAQ

→ Can I prepare the roasted vegetables ahead of time?

Yes, roast the vegetables up to 2 days in advance and store in an airtight container in the refrigerator. Bring them to room temperature or reheat gently before assembling the sandwiches.

→ What type of mozzarella works best?

Fresh mozzarella slices work beautifully and melt smoothly. For a creamier result, use buffalo mozzarella. Avoid low-moisture mozzarella as it won't melt as evenly.

→ How do I prevent the bread from getting soggy?

Pat the roasted vegetables dry after roasting to remove excess moisture. Don't add wet ingredients directly to warm bread. Butter the bread generously to create a moisture barrier.

→ Can I use different vegetables?

Absolutely. Grilled eggplant, roasted mushrooms, caramelized onions, or sun-dried tomatoes all complement the mozzarella beautifully. Adjust roasting time based on vegetable thickness.

→ What temperature should the griddle be?

Medium heat is ideal. Too high and the bread burns before the cheese melts; too low and the bread won't develop that golden, crispy exterior. Test with a water droplet first.

→ Is this sandwich suitable for meal prep?

Assemble the sandwiches without butter up to 4 hours ahead, wrap in parchment, and refrigerate. Butter and cook just before serving for best results and optimal cheese melt.