Roasted Veggie Caprese Grilled Cheese (Printer View)

Vibrant Caprese melt featuring roasted zucchini and peppers with fresh mozzarella, tomatoes, and basil on crispy sourdough.

# Components:

→ Vegetables

01 - 1 medium zucchini, sliced into 1/4-inch rounds
02 - 1 red bell pepper, seeded and sliced into strips
03 - 1 yellow bell pepper, seeded and sliced into strips

→ Sandwich Assembly

04 - 8 slices rustic sourdough or Italian bread
05 - 8 ounces fresh mozzarella, sliced
06 - 2 medium ripe tomatoes, sliced
07 - 1/2 cup packed fresh basil leaves
08 - 4 tablespoons unsalted butter, softened
09 - 2 tablespoons extra-virgin olive oil
10 - Salt and freshly ground black pepper to taste
11 - Balsamic glaze for drizzling, optional

# Method steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange zucchini and pepper slices on prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
03 - Roast vegetables for 18 to 20 minutes, turning once halfway through, until tender and lightly caramelized. Remove from oven and set aside.
04 - Spread a thin layer of softened butter on one side of each bread slice.
05 - On the unbuttered side of 4 bread slices, layer roasted vegetables, mozzarella slices, tomato slices, and basil leaves. Season lightly with salt and pepper. Drizzle with balsamic glaze if desired. Top with remaining bread slices, buttered side facing outward.
06 - Heat a large skillet or griddle over medium heat until evenly warmed.
07 - Cook sandwiches 3 to 5 minutes per side, pressing gently and turning as needed, until bread is golden brown and cheese is fully melted.
08 - Slice sandwiches diagonally and serve warm immediately.

# Expert Advice:

01 -
  • The roasted vegetables add sweet smoky depth that you just cant get from raw toppings
  • That moment when the mozzarella starts oozing out the sides is pure kitchen magic
  • It transforms ordinary grilled cheese into something that feels fancy enough for company but easy enough for Tuesday
02 -
  • Patting those tomato slices dry is the secret step nobody mentions but makes all the difference between crispy and soggy bread
  • Let the roasted vegetables cool for just a few minutes before assembling so they don't steam your cheese into a weird texture
  • Medium low heat is better than medium high, giving the cheese time to melt completely before the bread burns
03 -
  • Use a cast iron skillet if you have one, the heat distribution creates the most even golden crust
  • Weigh down your sandwich with a second pan while cooking for restaurant style pressing
  • The balsamic glaze isn't strictly necessary but it's the finish that makes people ask what your secret ingredient is
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