A typical Friday around here means everyone wants pizza. I decided that the kids could have pizzas and I would try something else for my husband and I.
We’re going to be busy this weekend and I have some vegetables in the fridge that need to be used before they’re lost. Before I even knew what I was going to end up making, I decided I wanted to roast the vegetables. I have red, yellow and orange peppers, tomatoes and broccoli.
I chopped the vegetables and arrange them on a sheet pan (aren’t they pretty?!). I use parchment paper to line the pan, which makes for easy cleanup. Next, I brushed them with olive oil and sprinkled with oregano and garlic. Preheat the oven to 400 degrees and let’s try to decide what we’re going to do with them next!
I’ve just found a half loaf of Italian bread that needs to be used, so I’ve decided to make a fun play on grilled cheese! I’m going to go with provolone slices and some sun dried tomato pesto, that happens to be hiding in the fridge door, to jazz things up a bit!
OK, everyone’s hungry, let’s do this!
Once the vegetables have roasted for 20 min, remove from oven and set aside.
Butter the outside of one slice of bread and then slather with sun dried tomato pesto to the inside. Add a slice of cheese over the pesto and then top with roasted vegetables. Top with another buttered slice of bread and you’re ready to cook.
If you have a panini press, you could definitely use that to grill the sandwiches. I have one and love it, but tonight I’m going to use a skillet.
Grill until golden brown on the first side and then flip for another couple of minutes, until golden. Serve immediately…as if you could wait!
Tonight didn’t feel like a total win since I ordered a pizza for the kids, but I did come up with a new recipe my husband loved, so I’ll take it! These sandwiches were the slightly healthier and waaayy more flavorful way to go! I hope you’ll give them a try and don’t be afraid to mix up the bread, veggies or cheese!
- 4 slices Italian bread
- 2 tbsp sun dried tomato pesto
- 4 slices provolone cheese
- 1 cup roasted vegetables
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 2 tbsp butter I use KerryGold
Preheat oven to 400 degrees.
Slice vegetables and arrange on sheet pan. Brush or drizzle with olive oil and sprinkle with garlic powder and oregano. Place in preheated oven for 20 min.
Slice Italian bread into 1" thick slices (feel free to change up the bread!) and slather one side with butter and then flip to assemble the sandwich.
Slather with sun dried tomato pesto, 2 slices of provolone cheese and finish with roasted veggies. Butter the top of the second slice of bread and add to top of the sandwich.
Grill on panini press or in med-high skillet until cheese is melty and the bread is a desired golden brown! (2-3 min each side)
Enjoy hot! 🙂
Get creative with the bread, vegetables and the cheese!
Thank you for stopping by – leave a comment below and tell me what you think of my take on grilled cheese!
Did you try this recipe? SHOW ME! Tag #mybusykitchen and I’ll share your photos!