Three Cheese Roasted Vegetable Grilled Cheese

Tasty Three Cheese Roasted Vegetable Grilled CheesePinitPeekaboo.

I see you.

Over there in the corner, eating sweet roasted vegetables topped with slices of white cheddar. There’s no shame in that. No.Shame.At.All.

Grilled Cheese with Roasted Vegetables

Hey kids, look at the pretty veggies! V-e-g-e-t-a-b-l-e-s!

I scream, you scream, we all scream for roasted vegetables. Roasted vegetables aren’t really vegetables, I don’t think. They taste 100 times better than any vegetable I’ve ever eaten. They’re almost as addicting as BBQ kettle chips, which, by the way, are also vegetables.

Did you know that already? I bet you did. You’re smart about food.

Grilled Cheese with Roasted Vegetables

When you put tender-crisp rosemary roasted vegetables in between layers of melted white cheeses, you get a flavor and texture combo like no other grilled cheese I’ve ever had.

Except maybe this one. But that one doesn’t have roasted vegetables, and roasted vegetables are my life right now.

If you’re smart about anything, you’re going to make this sandwich for yourself and die in cheesy heaven. See you on the other side.

Simple to Make Grilled Cheese with Roasted Vegetables

Fontina, Cheddar and Gruyère Grilled Cheese with Roasted Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 medium yellow flesh potato
  • 2 large carrots
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 tbs. olive oil
  • sea salt and pepper to taste
  • 3 types of white, soft cheese (Gruyère, Raclette, Swiss, Gouda, Provolone, Fontina, White Cheddar, etc.)
  • 4 slices thick, sturdy wheat bread
  • 2 tbs. butter
  1. 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.
  2. Roast for 10-15 minutes, flipping when vegetables start browning. Remove from oven when vegetables are tender-crisp and have a light brown crust.
  3. 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.
You can also grate some of the cheese instead of slicing it, and sprinkle it on top of the layers to help it fill in between the vegetables. Cooking this on a griddle/panini press helped press the sandwich down to an edible size. You could also use a heavy pan or brick to get the same effect.

If I tell you that I took 127 pictures of this melted cheesey goodness, will you understand how much I love this sandwich?

Because I did that.

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  1. Now just give me a piping bowl of tomato soup! :)

  2. Beautiful photos! What a yummy looking sandwich!

  3. oooh YUM! and not just a pinch either :)

  4. Lizabeth K. says:

    Looks awesome – I love “fancy” grilled cheese! If I put vegetables on grilled cheese, it’s totally justified to overindulge, right? :)

    Gotta say, I’m surprised to see you near a griddle after last week!

  5. Roasted vegetables are my absolute favorite way to eat vegetables. Roasting makes any vegetable taste totally delicious. Also, something tragic has happened. I stopped receiving updates via my RSS subscription. So I almost missed this sandwich. Am I the only one?

    • We’re working out some kinks with our blog hosting and RSS must have gotten disrupted during the maintenance. Thanks for letting me know – you’re not the only one, and hopefully things will be back to normal soon! :)

  6. Omg, your eyeballs must’ve been popping out of your head editing those pics! I consider it a win if I can keep the pics of one dish under 30. Anything more than that and I need to take breaks from staring at the screen!

  7. I’ve been craving some grilled cheese lately…the more cheese the better in my book. Ok, I guess some vegetables are good too! 😉

    • I made this because of you, Emily! You suggested that I make an extreme grilled cheese with my extra Bon Appetit cheeses and I couldn’t get the idea out of my head! :)

  8. It’s okay about the 127. With desserts, I take about 200 per recipe. Half are immediately rejected due to blur or crispness issues but then I want 17 diff angles of it b/c I love desserts that much :)

    And grilled cheese is a close second. Looks fab!

  9. Look at all that cheesy vegetabley goodness!

  10. Loving this one! I heart fontina AND gruyere…. yum!

  11. Gah, there is nothing that I love more than melted cheese and roasted veggies on toasted bread!! Well, maybe the addition of avocados would be my only tweak but this looks SO yummy!

  12. Gah, there is nothing that I love more than melted cheese and roasted veggies on toasted bread!! Well, maybe the addition of avocados would be my only tweak but this looks SO yummy!

  13. oh this looks so good!! i love the oozing cheese and i’m a HUGE fan of roasted vegetables :)

  14. this is such a great idea. I love roasted veggies and even more, I love making fancy grilled cheese sandwiches. This is wonderful!

  15. Those roasted vegetables look especially yummy! Great idea!

  16. Mmmm, roasted vegetables are the best kind of vegetables. This looks delicious.

  17. modernworkinggirl says:

    Call me crazy, but the most alluring part of that sandwich is that amazing-looking toasted bread!!

  18. I am newly obsessed with fontina! It somehow eluded me for my twenty-something years and now I want to melt it on top of everything! Also good call on the roasted vegetables. So sweet and delicious (healthy too!)

  19. I just prepare this sandwich … absolutely delicious! Thanks for the recipe!

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