Roasted Veg And Grilled Cheese Sandwich Recipes

ROASTED VEG AND GRILLED CHEESE SANDWICH

Steps:

• Cut all vegetables into thin slices and place in a baking tray. Spray some olive oil on the vegetables and garnish with chopped dill (or dried dill), salt and pepper. Preheat oven at 200C and toss the vegetables in for about 10mins or until the vegetables are slightly tender.
• Brush some butter on one side of the sliced bread
• Set to medium heat and place the buttered side of the bread on a cast iron skillet or non-stick frying pan.
• Add Cheddar cheese slices on top of the bread followed by the roasted vegetables and stringy mozzarella cheese. Top it with another buttered bread, buttered side on top.
• Grill the sandwich for about 4-5mins on both sides. You can apply some pressure on the sandwich while it's grilling using a flat metal spoon.
• Serve and enjoy the vegetable goodness!

ROASTED VEGETABLE GRILLED CHEESE SANDWICH

Steps:

• Preheat your oven to 350 degrees. On a baking sheet, spread asparagus, brussels sprouts, and mushrooms. Drizzle olive oil over the top, and then sprinkle the salt and pepper over the top as well. Using your hands, mix everything together; coating evenly. Place in oven and roast for 20 minutes, mixing veggies after 10 minutes. Remove from oven, set aside.
• While roasting the veggies, prepare your goat cheese spread: in a microwave safe bowl place goat cheese, cream cheese, and mayo, microwave for 30 seconds. Remove and mix with a fork until completely mixed together.
• Spread butter on one side of each slice of bread (this buttered side will be on the outside of the sandwich). On the unbuttered sides, spread goat cheese mixture (all slices). Then top on top of the goat cheese mixture, add half of the roasted veggies and half of the spinach. Top with the other slice of bread, so that the veggies are enclosed with goat cheese mixture and the butter is on the outside of the sandwich. Repeat for second sandwich.
• In a large skillet over medium heat, add the sandwiches. Cook for 3-5 minutes on the first side, or until browned and crisp (watch closely because this will depend on your heat level- do not cook on high heat, slower is better when it comes to grilled cheese). Once browned, carefully flip the sandwich over with a spatula, and cook for 2-3 minutes on the other side, or until browned. Cut in half and serve immediately.

ROASTED VEGETABLE GRILLED CHEESE SANDWICH

Steps:

• Preheat oven to 400°F. Toss the vegetables with olive oil spray and dill and season with salt and pepper. Spread out on a baking sheet and roast for 10 minutes, until vegetables are slightly tender.
• Brush the melted butter on one side of the bread slices.
• In a large cast iron skillet or electric griddle over medium low heat, place one slice of bread on the skillet, buttered side down. Add half the Dill Havarti cheese on top of the bread, then layer with half the roasted vegetables, followed by half the Gouda cheese. Top with a bread slice, buttered side up.
• Cook grilled cheese sandwich until golden brown and cheese is melted, about 4-6 minutes on each side. Repeat for the second sandwich.

ROASTED VEGETABLE GRILLED CHEESE SANDWICH

Steps:

• Preheat oven to 400 degrees F. Toss vegetables with olive oil and dill, and season with a hefty pinch of salt and pepper. Spread in an even layer on a baking sheet and roast 10 minutes, or until vegetables are slightly tender. Brush melted butter on one side of the bread slices. In a large cast iron skillet or electric griddle over medium-low heat, place one slice of bread on the skillet buttered side down. Add half the Dill Havarti, then layer with half the roasted vegetables and half the Gouda cheese. Top with a second bread slice, buttered side up. Cook the sandwich until golden brown and cheese is melted, about 4 to 6 minutes on each side. Repeat for the second sandwich. Eat and enjoy immediately!

HERBED GOAT CHEESE AND ROASTED-VEGETABLE SANDWICHES

Steps:

• Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Arrange zucchini, bell pepper, and eggplant on prepared baking sheets. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast 15 minutes. Turn vegetables over. Roast until tender and brown in spots, about 10 minutes longer for zucchini and 25 minutes longer for bell pepper and eggplant.
• Whisk 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, vinegar, and remaining 1 tablespoon oil in large bowl to blend. Add roasted vegetables and toss to coat.
• Mix cheese, 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, and lemon peel in medium bowl. Place all bread slices on work surface. Spread each with cheese mixture. Top 4 bread slices with roasted vegetables, then spinach leaves. Cover with remaining bread slices, cheese side down. Cut each sandwich in half.