Pin it 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 is a go to sandwich for my family on busy weeknights. The roasted veggies add a delicious depth of flavor that pairs perfectly with the fresh ingredients.
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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)
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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.
Pin it Serving this grilled cheese always brings everyone together at the table sharing smiles and stories while enjoying each bite.
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Notes
Serve with tomato soup for a classic pairing and extra comfort.
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
Pin it 
Enjoy this sandwich warm for the perfect melty and flavorful experience every time.
Recipe FAQs
- → What vegetables are best for roasting?
Zucchini, red bell pepper, and red onion work wonderfully, offering sweetness and texture after roasting. Eggplant and mushrooms are great alternatives to vary flavors.
- → How can I achieve a crispy, golden bread crust?
Butter the outside of the sourdough slices and cook on medium heat until the bread turns golden brown and crisp, ensuring even cooking on each side.
- → Can I prepare the vegetables ahead of time?
Yes, roasting the vegetables in advance and storing them refrigerated helps streamline assembly and cooking later without sacrificing flavor.
- → What enhances the flavor of the sandwich?
Fresh basil adds herbal brightness, while a drizzle of balsamic glaze provides a subtle sweet and tangy accent to balance the creamy mozzarella and roasted veggies.
- → Is this suitable for a vegetarian diet?
Yes, it features roasted vegetables, fresh mozzarella, and bread with no meat products, fitting well within vegetarian guidelines.
