Roasted Veggie Caprese Salad (Print View)

Caramelized roasted vegetables with mozzarella pearls and balsamic drizzle—a modern take on a timeless Italian favorite.

# 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 (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, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil and season with sea salt and black pepper. Toss until evenly coated.
03 - Spread vegetables in an even single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender with light caramelization. Remove and cool slightly.
04 - Transfer roasted vegetables to a serving platter or large bowl. Gently fold in mozzarella pearls.
05 - Drizzle balsamic glaze and extra-virgin olive oil over the salad. Add honey if additional sweetness is desired.
06 - Top with torn basil leaves and freshly ground black pepper. Serve warm or at room temperature.

# Expert Insights:

01 -
  • The roasting process transforms ordinary vegetables into sweet, smoky jewels that make you forget you're eating something healthy.
  • It works just as well straight from the oven or pulled from the fridge the next day, which means less stress and more flexibility.
  • The contrast between warm caramelized veggies and cool creamy mozzarella creates a textural experience that feels restaurant-worthy.
  • You can prep the vegetables ahead and assemble everything in under five minutes when guests arrive.
02 -
  • Overcrowding the baking sheet will steam the vegetables instead of roasting them, so use two pans if you need to double the recipe.
  • Adding the mozzarella while the vegetables are still piping hot will cause it to melt into a puddle, so patience during cooling pays off.
  • Balsamic glaze and balsamic vinegar are not the same, the glaze is reduced and syrupy, while vinegar is thin and will make your salad watery.
03 -
  • Roast the vegetables on the top rack of your oven for even more caramelization and those irresistible crispy edges.
  • If your balsamic glaze is too thick, warm it gently in the microwave for 10 seconds to make drizzling easier and more elegant.
  • Taste a piece of roasted vegetable before assembling, if it needs more salt or a squeeze of lemon, now is the time to adjust.
Go Back