Roasted Veggie Caprese Salad (Printable Version)

Caramelized roasted vegetables paired with mozzarella pearls and balsamic glaze. Light, colorful, and ready in 45 minutes.

# List of Ingredients:

→ 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

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes. Add 2 tablespoons olive oil, sea salt, and black pepper. Toss until all vegetables are evenly coated with oil and seasonings.
03 - Spread coated vegetables in a single even layer on the prepared baking sheet. Roast for 20-25 minutes, stirring once halfway through cooking, until vegetables are tender and lightly caramelized. Remove from oven and allow to cool slightly.
04 - Transfer roasted vegetables to a serving platter or large bowl. Gently fold in mozzarella pearls, being careful not to break them.
05 - Drizzle the salad with balsamic glaze and 1 tablespoon extra-virgin olive oil. Add honey if a sweeter flavor profile is preferred.
06 - Top with torn basil leaves and additional freshly ground black pepper. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The roasting caramelizes the vegetables into something sweet and smoky that raw produce just can't match.
  • It looks impressive on the table but requires almost no actual skill, just patience while the oven works.
  • You can serve it warm right after roasting or let it sit at room temperature, which makes timing dinner so much easier.
  • The mozzarella pearls turn creamy against the warm vegetables, creating little pockets of richness in every bite.
02 -
  • Don't crowd the baking sheet or the vegetables will steam instead of roast, losing that caramelized sweetness you're aiming for.
  • Let the roasted vegetables cool slightly before adding the mozzarella, otherwise the cheese will melt into a puddle instead of staying in distinct pearls.
  • Use a thick balsamic glaze, not regular balsamic vinegar, or the salad will end up watery and the dressing won't cling properly.
03 -
  • Stir the vegetables halfway through roasting so all sides get a chance to caramelize evenly and nothing burns on the edges.
  • Taste the balsamic glaze before drizzling, some brands are sweeter than others, and adjust the honey accordingly.
  • If you're making this ahead, store the roasted vegetables and mozzarella separately, then combine and dress just before serving to keep everything fresh.
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