Fontina, Cheddar and Gruyère Grilled Cheese with Roasted Vegetables

• medium yellow flesh potato↗1
• large carrots↗2
• sprig fresh rosemary↗1
• sprig fresh thyme↗1
• tbs. olive oil↗1 cup
• sea salt and pepper to taste
• types of white, soft cheese (Gruyère, Raclette, Swiss, Gouda, Provolone, Fontina, White Cheddar, etc.)3
• slices thick, sturdy wheat bread4
• tbs. butter↗2 cup

Step-by-step instructions

1. 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. 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. 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.