Roasted Vegetable Grilled Cheese Recipes

BALSAMIC ROASTED VEGETABLE GRILLED CHEESE

Steps:

• Toss vegetables in olive oil, salt & pepper and spread out on a rimmed baking sheet.
• Roast in a 400 degree oven for 15 minutes or until vegetables are tender-crisp.
• Drizzle with 2 Tbsp. balsamic vinegar.
• In a large skillet, melt 1 Tbsp. butter over medium heat.
• Place bread in skillet; top with mozzarella cheese, roasted vegetables, and fresh shaved Parmesan.
• Cook over medium heat until mozzarella is melted and bread is golden brown.
• Drizzle with additional balsamic vinegar as desired.

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 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.

LEFTOVER ROASTED VEGETABLE GRILLED CHEESE

Steps:

• Butter one side of each slice of bread, and spread pesto on the other side (this will be the inside) of each slice.
• Assemble the sandwich by layering shredded mozzarella cheese and roasted vegetables on the pesto side of one slice of bread.
• Top with the second slice and grill on a pan or panini press until the bread has toasted and cheese has melted evenly.

ROASTED VEGGIE GRILLED CHEESE

Steps:

• Preheat a skillet or griddle over medium high heat.
• Rub the bread evenly with about 1/2 tsp each of olive oil. Put the bread oil-side-down, and top with half of the shredded cheese. Top with roasted veggies. Evenly cover the veggies with the remaining cheese. Top with the other slice of bread, oil-side-up.
• Transfer bread {with the oiled sides on the outside} to the skillet and cook about 3-5 minutes per side, until cheese is melted and bread is toasted. Enjoy!

ROASTED VEGETABLE GRILLED CHEESE

Steps:

• Roast: Preheat oven to 400°F (204°C). Slice pepper, mushrooms, and onion. Throw onto a large rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper, tossing to evenly coat. Bake for 15 minutes, or until veggies are soft.
• Sauce: Meanwhile, Mix together all Toasty Sauce ingredients.
• Assemble: Build two sandwiches by layering 1 slice of cheese, a heap of roasted veggies, and ½ slice of cheese. Spread mayonnaise onto the outsides of the sandwich.
• Cook: Cook over medium heat in a large skillet or panini press until outsides are golden brown and cheese has melted. Serve immediately with Toasty Sauce for dipping!

FONTINA, CHEDDAR AND GRUYèRE GRILLED CHEESE WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees. Slice the potato and carrots lengthwise, making thin pieces that will lay flat on the sandwich. Place on a baking sheet and drizzle with olive oil. Pull leaves off herbs and sprinkle over vegetables (or use whole sprigs, but remove after roasting). Season generously with salt and pepper.
• Roast for 10-15 minutes, flipping when vegetables start browning. Remove from oven when vegetables are tender-crisp and have a light brown crust.
• Heat a skillet or griddle to 400 degrees. Slice the cheese into thin pieces. Butter the bread on the outside; layer with cheese, vegetables, and cheese. Grill for 5-10 minutes or until cheese is melted and outside of bread is browned and crispy.

FOUR CHEESE ROASTED VEGETABLES

Steps:

• Place potatoes and carrots in greased 13x9-inch baking dish. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.
• Bake in preheated 425 degrees F oven 20 minutes. Stir in zucchini, bell pepper and garlic. Return to oven. Bake 20 minutes or until vegetables are tender.
• Sprinkle vegetables with cheese. Return to oven 2 minutes or just until cheese melts. Garnish with basil, if desired.

CHEESE-TOPPED ROASTED VEGETABLES

Steps:

• Place the potatoes, carrots and onion in a large resealable plastic bag. Add 1-1/2 teaspoons oil, 1/8 teaspoon salt and 1/8 teaspoon pepper; turn to coat. , Place potato mixture in a single layer in a greased 15x10x1-in. baking pan (set bag aside). Bake at 425° for 20 minutes., Add the zucchini, red pepper, mushrooms and garlic to the reserved bag. Add the remaining oil, salt and pepper; turn to coat. Stir into potato mixture. , Bake 25-30 minutes longer or until vegetables are tender. Transfer to a large serving bowl. Sprinkle with cheeses and herbs.

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!

HONEY ROASTED ROOT VEGETABLE SHEPHERD'S PIE WITH GOAT CHEESE MASHED CAULIFLOWER

Steps:

• Preheat oven to 400F. Line a baking sheet with tinfoil and add chopped butternut squash, carrots, shallots, olive oil and a few pinches of salt. Toss until everything is evenly coated and then spread everything evenly out.
• Bake for 25 minutes or until the vegetables are tender and beginning to brown. Remove from heat and let rest for 10 minutes. Drizzle with honey and stir. Add sweet peas to the honey glazed vegetables and mix one more time.
• Note: if squash isn't in season, you might need to add more honey to sweeten it up.
• Add olive oil, shallots and two pinches of kosher salt to a pot and turn the heat to medium. Sautee shallots for 2 minutes until the become slightly translucent. Add mushrooms and another two pinches of salt and cook for 5 minutes.
• Move the shallot mushroom mixture to the side of the pot and add ground turkey, black pepper, thyme, rosemary and a couple more pinches of salt. Use a spatula to break up the meat and then stir everything together and continue to cook until the turkey is cooked through and crumbly.
• Add flour and Worcestershire and stir. Cook down for a few more minutes then add 1/3 cup of water. Continue cooking until you get a slight coating of gravy on the meat. Season with salt and pepper then set aside.
• Bring a large pot of water to a boil and add 1 tsp of salt. When the boil is rolling, add the cauliflower and cook for 10-13 minutes or until the cauliflower is tender. Strain and place in a bowl.
• Add milk and another pinch of salt to the cauliflower then use an immersion blender to blend the cauliflower until it's smooth and creamy. Crumble in goat cheese and stir until it's melted and smooth. Set aside.
• Preheat oven to 400F. In a large baking dish, spoon the meat mixture on the bottom. Next, add the honey roasted root vegetables. Then add the mashed cauliflower and top with the remaining parmesan. Making sure to seal the edges with the mashed cauliflower to avoid it bubbling out. Bake for 25 minutes or until the parmesan is golden. Let rest for 10 minutes before serving.

BEET GRILLED CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Wash the beets and place them on individual sheets of aluminum foil. Drizzle the beets with 1 tablespoon olive oil and season with salt and pepper. Fold into loose packets and transfer to a sheet pan. Roast the beets for 50-60 minutes until they are easily pierced with a knife.
• Let the beets cool slightly before using a paper towel to rub off their skins. Cut them into thin slices.
• To assemble the sandwiches, drizzle the remaining olive oil on both sides of the bread. Spread the goat cheese and sprinkle the scallions on one side of each of the bread slices. Arrange the beets and arugula and top with the remaining bread.
• Place the sandwiches on a skillet or griddle over medium heat. Cook until both sides are browned and toasted, about 3-4 minutes per side.

CHIMICHURRI ROASTED VEGETABLE BOWL WITH GRILLED CHEESE

Steps:

• Preheat oven to 425°. Peel and cut potatoes into 1/2 inch pieces and the onion into 1/2 inch thick slices. Toss the potatoes and onion on a pan with 1 Tbsp. olive oil and a dash of salt and pepper. Bake at 425° for 25 minutes. In a small bowl, mix the chopped cilantro, cumin, garlic, lemon juice, crushed red pepper, 2 tsp. olive oil and a pinch of salt and pepper. To a large bowl, add the chopped avocado and a splash of lemon juice. Stir until the avocado is well coated so it doesn't brown. Add the halved cherry tomatoes and set aside. Cut the grilling cheese into 1/3 inch thick slices. When the vegetables have 5 minutes of cooking time left, heat a non-stick pan over medium-high heat. Cook the cheese on each side for about 1 minute or until it is golden and crunchy. Add the roasted vegetables to the avocado and tomatoes and give a light toss. Divide between three bowls and top with the grilled cheese and a drizzle of chimichurri. Serve immediately!