Roasted Veggie Caprese Salad (Printable)

Caramelized roasted vegetables tossed with mozzarella pearls and fresh basil, finished with balsamic glaze.

# 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

# How to Make It:

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, sea salt, and black pepper until evenly coated.
03 - Spread seasoned vegetables in an even layer on the prepared baking sheet. Roast for 20-25 minutes, stirring once halfway through, until 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.
05 - Drizzle with balsamic glaze and extra-virgin olive oil. Add honey if a sweeter flavor profile is desired.
06 - Top with torn basil leaves and freshly ground black pepper. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The roasting transforms ordinary vegetables into something sweet and smoky that tastes nothing like raw produce.
  • It works warm right out of the oven or cold from the fridge the next day, which means less pressure on timing.
  • Every bite gives you creamy mozzarella against caramelized edges, and that contrast never gets old.
  • You can prep the vegetables in the morning and roast them right before guests arrive without breaking a sweat.
02 -
  • Crowding the baking sheet makes the vegetables steam instead of roast, so use two pans if you need to.
  • Add the mozzarella after roasting, not before, or it'll melt into a puddle and lose its shape.
  • Balsamic glaze is not the same as balsamic vinegar, the glaze is thick and sweet and won't make your salad soggy.
03 -
  • Roast the vegetables on the top rack of the oven for more intense browning and caramelization.
  • Let the balsamic glaze come to room temperature before drizzling so it spreads easier and doesn't clump.
  • Toss in a pinch of red pepper flakes with the vegetables before roasting if you want a subtle kick of heat.
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