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Roasted Italian Veggie Grilled Cheese Sandwich

Roasted Italian Veggie Grilled Cheese Sandwich {on Kalamata Olive Ciabatta}

Libby with Lemony Thyme
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 1


  • 1 kalamata olive ciabatta roll cut in half (2 slices or favorite crusty bread)
  • 1/4 lb. provolone cheese sliced
  • 1 oz. Parmesan cheese grated
  • 6 slices eggplant
  • 6 button mushrooms sliced
  • 1 medium zucchini sliced lengthwise
  • 1 slice red onion
  • 1 leek whites only sliced
  • 1 roasted red pepper
  • 1 medium tomato sliced
  • 1 head roasted garlic
  • 1 handful of fresh spinach leaves
  • 2 Tbl. Tuscan herb olive oil or EVOO
  • 1 tsp. Mrs. Dash Garlic & Herb seasoning
  • sea salt
  • freshly cracked pepper
  • 1 Tbl. butter


  • Preheat oven to 450 degrees.
  • Slice veggies (all but fresh spinach) and toss in olive oil. Arrange in a single layer on a shallow baking dish. Sprinkle with Mrs. Dash and pepper. Bake for 10 minutes, using thongs turn veggies over, bake another 10 minutes. Remove and allow to cool slightly.
  • Spread roasted garlic on ciabatta roll. Melt butter In a medium skillet. Add ciabatta roll halves. Layer each with provolone cheese. Alternately stack roasted veggies, fresh spinach leaves, and Parmesan cheese on the bottom half. Replace top and use a bacon press (or cast iron skillet) to weight the sandwich. Grill until golden brown and cheese is melty.


The key with this sandwich is to have a variety of flavors and colors that become so lovely when grilled or roasted. Feel free to substitute according to what you have on hand or favor.