Roasted Veggie Caprese Salad (Printable version)

Caramelized roasted vegetables tossed with creamy mozzarella pearls and balsamic glaze—a modern Italian-inspired salad.

# What You Need:

→ Vegetables

01 - 1 medium zucchini, diced
02 - 1 red bell pepper, chopped
03 - 1 yellow bell pepper, chopped
04 - 1 small red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper

→ Cheese

09 - 1 cup mozzarella pearls (bocconcini)

→ Dressing

10 - 2 tablespoons balsamic glaze
11 - 1 tablespoon extra-virgin olive oil
12 - 1 teaspoon honey (optional)

→ Garnish

13 - 1/4 cup fresh basil leaves, torn
14 - Freshly ground black pepper, to taste

# Step-by-step guide:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper until evenly coated.
03 - Spread the vegetables in an even layer on the prepared baking sheet. Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized. Remove from oven and let cool slightly.
04 - Transfer roasted vegetables to a serving platter or large bowl. Gently fold in mozzarella pearls.
05 - Drizzle with balsamic glaze and extra-virgin olive oil. Add honey if a sweeter note is desired.
06 - Top with torn basil leaves and a few extra grinds of black pepper. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Roasting the vegetables brings out a natural sweetness that makes even picky eaters ask for seconds.
  • It looks impressive on the table but comes together with almost no effort.
  • You can serve it warm, cold, or anywhere in between and it still tastes fantastic.
  • The balsamic glaze adds a tangy punch that ties everything together without needing a complicated dressing.
02 -
  • Don't crowd the baking sheet or the vegetables will steam instead of roast, use two sheets if needed.
  • Add the mozzarella after roasting, not before, or you'll end up with melted cheese puddles instead of creamy pearls.
  • Taste the balsamic glaze before drizzling, some brands are sweeter than others and you might not need the honey.
03 -
  • Roast the vegetables on the top rack of the oven for even better caramelization and crispier edges.
  • Make a double batch of roasted vegetables and use the extras for grain bowls, sandwiches, or omelets throughout the week.
  • If you're serving this to guests, assemble everything on the platter right before they arrive so the colors stay vibrant and the basil looks fresh.
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