Roasted Vegetable Grilled Cheese
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This Roasted Vegetable Grilled Cheese sandwich is the perfect mix of cheese, veggies and low cal bread! Loaded with Brussels sprouts, asparagus, mushrooms, peppers and spinach, this grilled cheese recipe is to die for! Your quest to eating healthier doesn’t mean you can’t have yummy food!
Comfort food doesn’t get any better than a gooey grilled cheese sandwich! But, you don’t have to miss out on your daily vegetables either when you make this amazing roasted vegetable grilled cheese. Full of flavor, lots of oven roasted vegetables and of course, melty cheese…this gourmet grilled cheese will always be at the top of your comfort food list!
This gourmet grilled cheese recipe is the perfect combination of oven roasted veggies and yummy cheese. It is an amazingly delicious way to meet a goal of healthier eating while still getting tons of flavor. I use a roasted vegetable medley of Brussels sprouts, asparagus, mushrooms, peppers and spinach in this version but you can add or omit pretty much any vegetable as long as it can stand up to roasting in the oven.
If you don’t know how to oven roast vegetables, it is super simple. Chop everything making sure vegetables that take longer to cook are smaller than those that cook quickly. Toss the vegetables with oil and seasoning and then roast in the oven on about 400 degrees.
This is hands down my absolute favorite sandwich right now. I can’t get enough of the oven roasted vegetables and, of course, yummy cheese!
If you liked this Roasted Vegetable Grilled Cheese, check out these other great sandwich recipes:
- Spinach Artichoke Turkey Sandwich
- Turkey Apple Grilled Cheese
- Slow Cooker French Dip Sandwich
- Green Goddess Veggie Sandwich
Want a soup to go with your grilled cheese sandwich? These are some great options:
- Crockpot Baked Potato Soup
- Roasted Red Pepper Soup
- Paleo Zuppa Toscana
- Instant Pot Panera Broccoli Cheddar Soup
What you’ll need for this recipe:
Roasted Vegetable Grilled Cheese Sandwich
Ingredients
- 4 slices Multi-Grain bread
- 1/3 cup brussels sprouts sliced thinly
- 1/3 cup asparagus cut in 1 inch pieces
- 1/3 cup mushrooms sliced thinly
- 1/3 cup fresh spinach leaves
- 2 Tbsp roasted red peppers diced
- 2 oz goat cheese
- 1 Tbsp low fat cream cheese
- 1 Tbsp low fat mayonnaise
- 1 Tbsp olive oil
- butter
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- 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.
Nutrition
If you make this roasted vegetable grilled cheese recipe or any recipe from the blog, I’d love to hear about it. Let me know in the comments or snap a photo and tag it #MySuburbanKitchen on Instagram or Twitter.
