A vibrant Caprese melt with roasted zucchini and peppers, fresh mozzarella, tomatoes, and basil between golden, crispy bread slices.
# What You Need:
→ 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 oz 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
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange zucchini and pepper slices on the 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 fresh basil. 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.
07 - Cook sandwiches 3 to 5 minutes per side, pressing gently and turning as needed, until bread is golden and cheese is melted.
08 - Slice sandwiches diagonally and serve warm.
