This Leftover Roasted Vegetable Grilled Cheese is the perfect work from home meal prep lunch. Prep some extra roasted veggies on the weekend or with dinner and whip up this boosted grilled cheese in no time!
Looking for more ways to use roasted veggies? Check out the best Ways to use Leftover Roasted Vegetables post here!
If you know me, you know that I’m a huge grilled cheese fan. While I’m always game for a classic grilled cheese with melty cheddar, I’ve been getting creative with my grilled cheese recipes lately to switch up my work-from-home lunch routine.
Roasted veggies are a staple in my home. There are usually veggies on a sheet pan for at least one meal each week, and that often means leftovers. I love making this Leftover Roasted Vegetable Grilled Cheese recipe when I’ve got a small amount of leftover roasted veggies from last night’s dinner.
Ingredients you’ll need to make this Leftover Roasted Vegetable Grilled Cheese
Whole grain bread: I love using sprouted whole grain bread, but any type will do!
Leftover roasted vegetables: I love using peppers, zucchini and mushroom but any combination goes!
Pesto: this will add a ton of flavour to your grilled cheese and pairs well with roasted veggies.
Butter: for grilling
Mozzarella cheese: you can swap this for any mild-flavoured cheese. Goat cheese would also be delicious here!
How to make it:
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.
Enjoy! ?
Leftover Roasted Vegetable Grilled Cheese
- Total Time: 15 minutes
- Yield: 1 Sandwich 1x
Description
This Leftover Roasted Vegetable Grilled Cheese is the perfect work from home meal prep lunch. Prep some extra roasted veggies on the weekend or with dinner and whip up this boosted grilled cheese in no time!
Ingredients
2 slices whole grain bread
1/2 tbsp butter
1/2 cup leftover roasted vegetables
1 tbsp pesto
1/2 cup shredded mozzarella cheese
Instructions
- 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.
- Prep Time: 5
- Cook Time: 10
- Category: Entree
- Method: Stove top
- Cuisine: Canadian
Keywords: grilled cheese, 20-minute meal, lunch recipe, roasted vegetables, pesto
Don’t miss a thing! Subscribe to receive the latest recipes and healthy eating tips straight to your inbox! ?
[yikes-mailchimp form=”2″]
About Brittany
Hi there! I am a registered dietitian and I ? food! I am passionate about making it easier for busy people to eat well by sharing quick and healthy recipes. Healthy cooking at home can seem overwhelming, but it doesn’t have to be. I love helping people uncomplicate weeknight dinners and reduce stress around meal time, so I’m so glad you’re here!
