Roasted Veggie Caprese Salad (Printable)

Caramelized roasted vegetables with mozzarella pearls and balsamic glaze. A modern Italian-inspired salad perfect for lunch or side.

# What you'll 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

→ Garnish

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

# Method:

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 desired for additional sweetness.
06 - Top with torn basil leaves and freshly ground black pepper. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Roasting the vegetables brings out a natural sweetness you cant get from raw ingredients, making even picky eaters reach for seconds.
  • Its flexible enough to use whatever vegetables are wilting in your crisper drawer, so nothing goes to waste.
  • The contrast between warm roasted veggies and cool creamy mozzarella is ridiculously satisfying.
  • You can serve it warm right out of the oven or let it sit at room temperature, which makes it perfect for gatherings.
02 -
  • Dont skip the parchment paper, I tried using just a greased pan once and spent twenty minutes scrubbing burnt tomato bits off the sheet.
  • Stir the vegetables halfway through roasting or the bottom layer will char while the top stays pale and sad.
  • Add the mozzarella after roasting, not before, or youll end up with a melted puddle instead of pretty pearls.
  • Let the vegetables cool for at least five minutes before adding cheese, patience here makes all the difference in texture.
03 -
  • Use the thickest balsamic glaze you can find, the thin stuff just runs off and pools at the bottom instead of clinging to the vegetables.
  • Roast your vegetables on the top rack of the oven for better browning, the closer they are to the heat source, the better the caramelization.
  • If youre making this ahead, roast the vegetables and store them separately, then assemble with cheese and dressing right before serving so nothing gets soggy.
  • Taste a piece of roasted vegetable before you assemble, if it needs more salt, add it then, because once the cheese and dressing go on its harder to adjust.
Return