• Roast the vegetables. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and place the grape tomatoes and onion on it. Drizzle olive oil over the vegetables and toss in the thyme. Sprinkle with salt and pepper. Squeeze 1-2 tablespoons of lemon juice over the vegetables, then place the lemon on the baking sheet. Place the baking sheet in the oven and roast the vegetables for 20 minutes, or until the tomatoes start to blister. In the last 10 minute of roasting, add the garlic to the pan.
• Simmer the bisque. Remove the vegetbales from the oven, then place in a large pot. Allow them to simmer for 20 minutes. Once done, remove the lemon halves. Add half of the basil and the heavy cream to the pot. Use an emersion blender to blend the bisque until the texture is smooth and silky.

Pesto provolone grilled cheese

• Melt the butter in a large pan over medium or medium low heat. Grabbing two slices of bread, spread the pesto on one slice, then top with 2 pieves of provolone cheese. Place the other piece of bread on top, then place in the pan. Cook the grilled cheese for 2-5 minutes on each side, until the bread is toasdtedand golden brown. Flip the sanwhich and allow the other side to toast.

Serve

• Use a ladle to serve the bisque into individual bowls. Top with more basil and a drizzle of heavy cream. Place the pesto provolone grilled cheese sandwich on the side. Mangia!