Save There was this afternoon last summer when I opened the fridge and found nothing but a pile of farmers market vegetables and a tub of mozzarella. I was supposed to bring something to a potluck in an hour. I threw everything on a sheet pan, cranked the oven, and hoped for the best. What came out was this deeply caramelized, sweet-edged mess of peppers and zucchini that turned a simple Caprese idea into something I now make on purpose every week. It became my accidentally-on-purpose signature dish.
I started making this for Sunday dinners when my sister went vegetarian and I needed something that felt substantial without meat. She said it tasted like summer in a bowl, which I think was her way of saying it didnt taste like diet food. Now every time she visits, she asks if Im making the roasted vegetable thing, and I know exactly what she means. Its become our shorthand for home.
Ingredients
- Zucchini: Dice it into roughly equal pieces so everything roasts evenly, and dont worry if some edges get dark, thats where the flavor hides.
- Red and yellow bell peppers: The mix of colors isnt just pretty, the different peppers have slightly different sugar levels that caramelize at different rates, adding layers of sweetness.
- Red onion: Cut into wedges instead of rings so they hold their shape and get those crispy charred edges without falling apart.
- Cherry tomatoes: Halve them so they release their juices and mingle with the other vegetables, creating a light natural sauce on the pan.
- Olive oil: Use enough to coat everything lightly, it helps with browning and keeps the vegetables from sticking or drying out.
- Sea salt and black pepper: Season generously before roasting because vegetables need more salt than you think to bring out their natural flavors.
- Mozzarella pearls: The small bocconcini are perfect because they nestle into the vegetables and stay creamy without melting completely.
- Balsamic glaze: This is the thick syrupy kind, not regular vinegar, it clings to the vegetables and adds that sweet-tangy punch.
- Extra-virgin olive oil: A finishing drizzle of good quality oil makes everything taste more luxurious and ties the dish together.
- Honey: Optional but worth it if your balsamic glaze is more tart than sweet, just a touch balances everything.
- Fresh basil: Tear it by hand right before serving so it stays fragrant and doesnt bruise or turn dark.
Instructions
- Get the oven ready:
- Preheat your oven to 425°F and line a baking sheet with parchment paper so cleanup is easy and nothing sticks. This high heat is what creates those caramelized edges.
- Coat the vegetables:
- Toss your zucchini, peppers, onion, and tomatoes in a large bowl with olive oil, salt, and pepper until every piece glistens. Dont be shy with the oil, it helps them roast instead of steam.
- Roast until caramelized:
- Spread everything in a single layer on the baking sheet, making sure pieces arent crowded, and roast for 20 to 25 minutes, stirring halfway through. Youll know theyre done when the edges are golden and the kitchen smells like a Italian summer.
- Cool and combine:
- Let the vegetables cool for a few minutes so they dont melt the mozzarella completely, then transfer to a platter and gently fold in the mozzarella pearls. The slight warmth will soften the cheese just enough.
- Dress and garnish:
- Drizzle with balsamic glaze and a good extra-virgin olive oil, add honey if you want it sweeter, then scatter torn basil leaves and a few grinds of black pepper over the top. Serve it while its still a little warm or let it come to room temperature.
Save The first time I brought this to a dinner party, someone asked for the recipe before theyd even finished their plate. I realized then that this wasnt just a salad, it was one of those dishes that makes people feel cared for without you having to say much. Its become my go-to whenever I want to show up with something that feels thoughtful but doesnt require me to stress in the kitchen all day.
Choosing Your Vegetables
You can swap in eggplant, asparagus, or even butternut squash depending on the season, just keep the sizes consistent so everything finishes at the same time. I learned that mushrooms release too much water and make things soggy, so I skip those. If youre using heartier vegetables like squash, give them a five minute head start in the oven before adding the softer ones.
Serving Suggestions
This salad works beautifully on its own for a light lunch, but Ive also served it alongside grilled chicken or fish when I need something more filling. It pairs incredibly well with crusty bread for mopping up the balsamic and olive oil that pools at the bottom. Ive even spooned leftovers over pasta the next day and called it dinner.
Make It Your Own
Once you get the basic method down, this recipe becomes a template for whatever you have on hand. Ive added chickpeas for extra protein, swapped basil for arugula when I ran out, and even used feta instead of mozzarella when a friend brought some over.
- Try sprinkling Italian seasoning or dried oregano on the vegetables before roasting for a more herbaceous flavor.
- Toasted pine nuts or slivered almonds add a nice crunch and richness if youre feeling fancy.
- A handful of baby spinach or arugula tossed in right before serving adds freshness and makes it feel like a more complete meal.
Save This is the kind of recipe that makes you look like you tried harder than you did, which is exactly the kind of cooking I love most. Make it once and youll understand why it ended up in my regular rotation.
Kitchen Guide
- → Can I make this salad ahead of time?
Yes, you can roast the vegetables several hours ahead and store them in an airtight container. Assemble with mozzarella and dressing just before serving to maintain the best texture and flavor.
- → What vegetables work best for roasting?
Firmer vegetables like zucchini, bell peppers, and red onion hold their shape beautifully when roasted. Cherry tomatoes add sweetness. Feel free to substitute with eggplant, asparagus, or mushrooms based on preference.
- → How do I achieve caramelized vegetables?
Spread vegetables in a single layer on the baking sheet without crowding. Roast at 425°F for 20-25 minutes, stirring halfway through. The high heat and proper spacing allow the natural sugars to caramelize beautifully.
- → Can I use different types of mozzarella?
Absolutely. Mozzarella pearls (bocconcini) are traditional, but sliced fresh mozzarella works wonderfully. Burrata adds extra creaminess. For vegan versions, use plant-based mozzarella alternatives.
- → What are good wine pairings?
This salad pairs beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio. The acidity complements the balsamic glaze and fresh basil while balancing the richness of the mozzarella.
- → How can I enhance the flavor?
Sprinkle Italian seasoning on vegetables before roasting, add toasted pine nuts or avocado for richness, or include a pinch of red pepper flakes for heat. Fresh garlic or a touch of honey can also deepen the flavor profile.