Roasted Veggie Caprese Salad

The oven door cracked open and a wave of sweet, smoky heat rolled into the kitchen. I pulled out the baking sheet and watched caramelized edges glisten on bell peppers and zucchini, their colors somehow brighter after roasting. My usual Caprese routine felt too predictable that afternoon, so I tossed warm vegetables with cold mozzarella pearls and realized I'd stumbled onto something better. The contrast between hot and cool, soft and creamy, turned a simple salad into something I actually looked forward to eating. I've made it dozens of times since, and it never gets old.

I brought this to a potluck once and someone accused me of ordering it from a restaurant. The colors alone made it stand out among the usual pasta salads and chip bowls. People kept asking for the recipe, surprised when I told them it was just roasted vegetables and cheese. One friend admitted she didn't even like zucchini but ate three servings anyway. That's when I knew this salad had earned a permanent spot in my rotation.

Ingredients

• Zucchini: Dicing it into even pieces helps everything roast at the same rate, and smaller chunks get those crispy golden edges that make this salad addictive.
• Red and yellow bell peppers: The mix of colors isn't just pretty, they also roast beautifully and add a subtle sweetness that balances the tangy balsamic.
• Red onion: Cut into wedges instead of rings so they hold their shape in the oven and develop caramelized edges without turning to mush.
• Cherry tomatoes: Halving them lets their juices mingle with the other vegetables, creating little pockets of concentrated tomato flavor.
• Olive oil: Use enough to coat everything lightly, this is what helps the vegetables caramelize instead of steam.
• Mozzarella pearls: The small size means every bite gets a creamy contrast to the roasted vegetables, and they look charming scattered throughout.
• Balsamic glaze: The thick, syrupy version works best here, it clings to the vegetables instead of pooling at the bottom of the bowl.
• Fresh basil: Tear it by hand right before serving so it stays fragrant and doesn't bruise or turn dark.

Instructions

Prep the oven:

Set it to 425°F and line your baking sheet with parchment paper. This temperature is hot enough to caramelize the vegetables without drying them out.

Season the vegetables:

Toss everything in a large bowl with olive oil, salt, and pepper until each piece is lightly coated. Don't skip this step, it ensures even seasoning and helps the vegetables roast instead of steam.

Roast until caramelized:

Spread the vegetables in a single layer on the baking sheet and roast for 20 to 25 minutes, stirring once halfway through. You'll know they're ready when the edges turn golden and the onions start to soften.

Cool slightly:

Let the vegetables sit for a few minutes after removing them from the oven. This prevents the mozzarella from melting completely when you mix everything together.

Combine and dress:

Transfer the vegetables to a serving platter or bowl and gently fold in the mozzarella pearls. Drizzle with balsamic glaze, olive oil, and honey if you like a sweeter finish.

Garnish and serve:

Scatter torn basil leaves over the top and add a few grinds of black pepper. Serve it warm or let it come to room temperature, both ways taste great.

Save

One summer evening, I made this salad for dinner and we ate it on the porch with crusty bread and cold wine. The basil smell mixed with the warm air, and the leftover vegetables disappeared straight from the bowl before I could even pack them away. It became the kind of meal that feels effortless but somehow makes the whole evening better. Now I make it whenever I want something light but satisfying, especially when tomatoes and peppers are at their peak.

Choosing Your Vegetables

The beauty of this salad is its flexibility. I've swapped in eggplant, asparagus, and even mushrooms depending on what looked good at the market. Just keep the pieces roughly the same size so everything roasts evenly. Heartier vegetables like carrots or sweet potatoes work too, but they might need a few extra minutes in the oven. The key is choosing vegetables that caramelize well and won't turn mushy under high heat.

Serving Suggestions

This salad shines as a side dish next to grilled chicken or fish, but it's hearty enough to be lunch on its own with some crusty bread. I've served it on a bed of arugula for extra greens, and I've also tossed it with cooked pasta for a warm vegetable pasta salad. It travels well to picnics and potlucks since it tastes good at any temperature. Leftovers, if there are any, make a great topping for toast or a filling for wraps the next day.

Make It Your Own

Once you've made this a few times, it's easy to customize. A handful of toasted pine nuts or slivered almonds adds crunch, and a few slices of avocado make it even more filling. I've stirred in white beans for extra protein, and I've drizzled pesto instead of balsamic when I'm in the mood for something herbier. Some people like adding a pinch of red pepper flakes for heat, and others prefer a squeeze of lemon juice for brightness.

• Try sprinkling Italian seasoning or smoked paprika on the vegetables before roasting for a different flavor profile.
• Swap mozzarella pearls for crumbled feta or goat cheese if you want a tangier bite.
• If you don't have balsamic glaze, reduce regular balsamic vinegar in a small pan until it thickens and turns syrupy.

Save

This salad has a way of making ordinary weeknights feel a little special without any extra fuss. Keep the ingredients on hand and you'll always have an easy, colorful dish that works for almost any occasion.

Recipe Q&A

→ Can I prepare this salad ahead of time?

Yes, you can roast the vegetables up to 2 days in advance and store them in an airtight container in the refrigerator. Assemble with mozzarella and dressing just before serving to keep everything fresh and vibrant.

→ What temperature should the oven be for roasting?

Preheat your oven to 425°F (220°C). This high heat ensures the vegetables caramelize nicely and develop a light golden color in 20-25 minutes.

→ Can I use different vegetables?

Absolutely. Try eggplant, asparagus, mushrooms, or cherry tomato clusters. Keep roasting time around 20-25 minutes, stirring halfway through, adjusting based on your vegetable sizes.

→ What's the best way to store leftovers?

Store roasted vegetables separately from mozzarella and basil in airtight containers for up to 3 days. Refrigerate the balsamic dressing separately. Assemble fresh when ready to eat.

→ How can I make this vegan?

Simply swap mozzarella pearls for plant-based mozzarella alternatives. The roasted vegetables, balsamic glaze, olive oil, and basil remain entirely vegan-friendly.

→ What wine pairs well with this salad?

Crisp, light wines work beautifully. A Sauvignon Blanc or Pinot Grigio complements the fresh basil and roasted vegetables while cutting through the creaminess of the mozzarella.