Roasted Veggie Grilled Cheese

Celebrate Grilled Cheese Month with a yummy grilled cheese packed with roasted veggies

Roasted Veggie Grilled Cheese from Living Well Kitchen

Haaayyyy there, friends!

It’s Grilled Cheese Week and I am excited.

Beyond. Excited.

April is Grilled Cheese month, and how could I not celebrate that?! Especially when the wonderful people that make my favorite cheese {Cabot} send me a box of goodies just for celebrating Grilled Cheese Month…

Cheese from Cabot ~ Cabot Cheese Board

Starting off the week is one of my all-time favorite grilled cheeses…

Roasted Veggie Grilled Cheese

Roasted Veggie Grilled Cheese from Living Well Kitchen

I am obsessed with roasting vegetables so it only makes sense that this is one of my favorite grilled cheeses.

All you do is grab a few slices of whole grain bread {I really like Ezekiel Sprouted Bread}, rub with a little olive oil {I use this rosemary olive oil for extra flavor}, and then fill with roasted veggies and shredded cheese. The roasted veggies have tons of flavor, so you don’t need a ton of cheese to make it delicious.

I used the Vermont Sharp Cheddar, and it could not have been more perfect. You can find it at any grocery store, and I seriously am obsessed with Cabot Cheese.

Roasted Veggie Grilled Cheese from Living Well Kitchen

I’ve been buying Cabot since I first found their cheese like 5 years ago. Their reduced-fat cheese is the only one I’ve found that doesn’t taste like plastic.

Now, I buy all their cheese because I just know it’s going to be good. {Disclosure: I receive cheese from Cabot occasionally but they aren’t paying me or sending me samples because I talk about how awesome their cheese is. All crazy-obsessed opinions are completely my own.}

I grate the cheese for grilled cheeses because I think it helps make it melt better and evenly distributes the cheese.

Roasted Veggie Grilled Cheese from Living Well Kitchen

April 12th {this Saturday} is Grilled Cheese Day, so I decided to give you five delicious grilled cheese options that you can make to celebrate.

Honestly, I’ll probably celebrate most of the month. Grilled cheeses are one of my go-to lunches, and the ones I’ll be posting this week are all healthy and full of lean protein and veggies.

Be sure you check back in every day this week to get more inspiration to celebrate the glory that is Grilled Cheese Month :)

Oh and get this… you can win a $75 Cabot Cheese Gift Box just by pinning a grilled cheese recipe. All you gotta do is pin a grilled cheese recipe and then fill out a quick form.

Roasted Veggie Grilled Cheese
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Celebrate Grilled Cheese Month with a yummy grilled cheese packed with roasted veggies
  1. Preheat a skillet or griddle over medium high heat.
  2. Rub the bread evenly with about ½ 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.
  3. 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!



  1. We love crazy, obsessed opinion sharing :)

    So glad you like the goodies… and equally as glad you shared this grilled cheese. So much yum!

  2. These look delicious! Finally, a grilled cheese sandwich that I can feel good about eating – loaded with veggies and that doesn’t look like a little kid’s meal! Thanks for sharing your version of this classic :)

  3. Looks heavenly! Nice job -xo-

  4. elizabeth says:

    This looks amazing. Can you tell me what vegetables you used and how you roasted them?

    • Thanks Elizabeth! For this exact grilled cheese, I used green bell peppers, onions, red bell peppers, and asparagus. Usually, I just roast whatever veggies I have in my house — typically onions, bell peppers, and mushrooms {that’s my personal favorite combo}.
      Roasting veggies is quite easy. Just chop the veggies all about the same size and toss with a tablespoon of olive oil. Sprinkle with some salt and put on a baking sheet. Roast in a 425*F oven for about 25-40 minutes, stirring once. It really depends on what veggies you use for how long it’ll take. Onions take longer than mushrooms or tomatoes.
      Hope that helps! Let me know if you need anything else :)


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