Who doesn’t love grilled cheese? Add roasted veggies to make it a meal, even better!
You can roast whatever veggies you have on hand, but my favorite combination is zucchini, bell pepper, and onion. The combo is delicious and makes the sandwich feel heartier. Even better? You can roast the veggies ahead of time so the sandwich comes together in no time. Perfect for busy nights.
Roasted Veggie Grilled Cheese
- 2 zucchinis, cut into rings about 1/4 inch thick
- 2 bell peppers, cut into 1 inch wide strips
- 1 onion, cut into half moon slices about 1/4 inch thick
- 1/4 cup + 2 tablespoons olive oil, divided
- Salt and pepper
- 6 pieces good quality sourdough
- 1 cup grated gruyere cheese
- 1 cup grated white cheddar cheese
Cut the veggies and brush with about 2 -3 tablespoons olive oil total. Season with salt and pepper. Lie veggies in a single layer, divided between two sheet pans. Roast for 12-14 minutes, remove from oven and flip the veggies over so they get golden on both sides. Roast an additional 8-10 minutes, until veggies are golden brown.
Generously brush one side of bread with olive oil. On the non-olive oiled side, layer with 1/3 of the cheese and veggies and top with another piece of bread brushed with olive oil, olive oil side up. Put in a cast iron skillet on the stove over medium-low heat. Put a lid over the pan and cook until golden on one side – about 4-5 minutes. Flip the sandwich, cover and cook until golden on the other side and the cheese is melted. Repeat this process for the 2 remaining sandwiches.
Cut in half and serve immediately. Enjoy!
Makes 3 sandwiches.
Tips: putting a lid on the pan helps the cheese to melt. Use good quality cheese and bread! It makes such a difference for something as simple as this.
Equipment:
- I use a silicone brush like this one to brush my veggies and bread with olive oil.
- These sheet pans are perfect for roasting veggies.
- My beloved 8 inch Lodge cast iron skillet can be found here, here and here.
