Vegetable Grilled Cheese

Load up your sandwich with gooey cheese and cooked veggies. Your body and your tastebuds will thank you!

Course Main Course, Side Dish

Cuisine American

Keyword grilled cheese, sandwich, vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings sandwich

Calories 432kcal

Author Jessi Holden, MS, RDN

2 slices whole grain bread
1 ounce provolone cheese
1 ounce cheddar cheese
½ zucchini
¼ onion
½ red bell pepper
2 tbsp buffalo style cauliflower dip choose any dip or spread you wish. These nutrition facts were based on a tzatziki dip.
olive oil spray

Raw vegetables are fine but for a better texture experience I recommend you sauté the vegetables in a small amount of olive or avocado oil until cooked. I added sliced bell pepper, onion and zucchini.
For the perfect grilled cheese I recommend spreading a light amount of butter on the back of the bread. Alternatively, if you have a spritzer you can spritz the back of the bread with an olive or avocado oil instead.
Heat your pan for two to three minutes and add your spread to the bread. Lay the bread down, butter/oil side down, and add your toppings. Add more cheese and the other slice of bread.
Gently lift the sandwich after 5-7 minutes and see if it’s golden brown yet. If so, flip the sandwich by getting the full spatula under the sandwich, use your hand to keep it together and flip it quickly. Cook the other side and enjoy!

Cooking Notes:

Choose any variety of vegetables. I recommend having them cut thinly and doing similar cuts so they stay on the sandwich
Choose any spread. I love shopping at Aldi and trying their variety of spreads and hummus on sandwiches like this
Serve this as a half sandwich with a side of soup or salad

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