Past Recipes
Roasted Vegetable Grilled Cheese

Roasted Vegetable Grilled Cheese with Scallion Pesto

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The inspiration for this satisfying vegetarian sandwich came to us when Chef Giuseppe was experimenting with leftover roasted veggies. He decided to add them to his all-time favorite comfort food, grilled cheese. It turns out, the result was not only delicious, but it reminded us of a crisp, cheesy Italian panino. In this version, roasted mushrooms and eggplant get layered onto sourdough with melty mozzarella and a bright, homemade scallion pesto. It’s baked for a truly easy, hands-off meal.

  • Vegetarian
  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

  • Calories 730
  • Protein 21g
  • Total Carb 55g
  • Total Fat 51g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cremini mushrooms
    • 6 ounces
    • cremini mushrooms
  • basil
    • 1/8 ounce
    • basil
  • eggplant
    • 1
    • eggplant
  • scallions
    • 3
    • scallions
  • sun-dried tomatoes
    • 1 ounce
    • sun-dried tomatoes
  • walnuts
    • 2 tablespoons
    • walnuts
  • sourdough bread
    • 4 slices
    • sourdough bread
  • shredded mozzarella cheese
    • 2 ounces
    • shredded mozzarella cheese
  • Champagne vinegar
    • 1 tablespoon
    • Champagne vinegar
  • baby arugula
    • 4 ounces
    • baby arugula

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • blender or food processor (optional)


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Rinse remaining produce. Pick basil leaves, discarding stems. Halve eggplant lengthwise and cut crosswise into ¼-inch half-moons, discarding ends. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Finely chop sun-dried tomatoes.

  2. Roast vegetables

    Roast vegetables

    Line a baking sheet with foil. On prepared sheet, toss mushrooms, eggplant, scallion whites and light greens, 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until vegetables are tender and beginning to brown, 10-12 minutes.

  3. Make scallion pesto

    Make scallion pesto

    While vegetables roast, in a food processor or blender, combine basil, scallion dark greens, half of walnuts, ½ tablespoon water, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired; blend until smooth. Alternatively, finely chop basil, scallion dark greens, and walnuts, then stir together with remaining pesto ingredients in a small bowl.

  4. Assemble grilled cheese

    Assemble grilled cheese

    Place sourdough slices on a clean, dry surface. Drizzle 1 teaspoon olive oil over 1 side of each bread slice, flip, then spread scallion pesto on plain sides, dividing evenly. Sprinkle half of mozzarella on 2 bread slices. Layer with roasted vegetables, half of sun-dried tomatoes, and remaining mozzarella, then top with remaining sourdough slices, oil-side up. Discard foil from baking sheet for next step.

  5. Bake grilled cheese and make salad

    Bake grilled cheese and make salad

    Arrange sandwiches on reserved baking sheet. Bake until bread is golden and cheese is melted, 5-7 minutes. Meanwhile, in a large bowl, whisk together Champagne vinegar, remaining sun-dried tomatoes, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Pat arugula dry with paper towel; add to bowl with dressing, along with remaining walnuts. Wait to toss until ready to serve.

  6. Plate grilled cheese

    Plate grilled cheese

    Cut roasted vegetable grilled cheese sandwiches in half on a diagonal and divide between serving plates. Toss arugula salad and serve alongside. Enjoy!

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