Roasted Veggie Caprese Salad

My neighbor brought over a basket of garden vegetables one August afternoon, and I stood in the kitchen wondering what to do with all those colorful peppers and zucchini. I had mozzarella in the fridge and a nearly empty bottle of balsamic glaze. Instead of the usual raw Caprese, I roasted everything until the edges turned golden and sweet. The smell alone made my husband wander in from his office, and by the time I tossed in the cheese and basil, we both knew this was going to be on repeat all summer.

I made this for a potluck at a friend's place, and I remember setting the platter down on a table crowded with chips and dips. Within minutes, people were hovering around it, asking what was in the dressing and why the vegetables tasted so good. One guest even took a photo before serving herself. I realized then that roasting transforms humble ingredients into something people actually get excited about, and that a simple twist on a classic can feel brand new.

Ingredients

• Zucchini: Dice it into even pieces so it roasts uniformly and develops those sweet, golden edges without turning mushy.
• Red and yellow bell peppers: The mix of colors makes the dish look vibrant, and roasting them concentrates their natural sugars into something almost jammy.
• Red onion: Cut into wedges, not thin slices, so they hold their shape and caramelize beautifully in the oven.
• Cherry tomatoes: Halve them so they release just enough juice to mingle with the oil and create little pockets of tangy sweetness.
• Olive oil: Use enough to coat everything lightly, this is what helps the vegetables brown and prevents sticking.
• Sea salt and black pepper: Season before roasting so the flavors sink in as the vegetables cook.
• Mozzarella pearls: These little balls stay creamy and cool against the warm vegetables, and they are easier to toss than sliced mozzarella.
• Balsamic glaze: The thick, syrupy kind works best here, it clings to the vegetables and adds a sweet-tart finish.
• Extra-virgin olive oil: A drizzle at the end adds richness and a fruity note that rounds out the dressing.
• Honey: Optional, but a teaspoon smooths out any sharpness in the balsamic if you prefer a sweeter profile.
• Fresh basil: Tear it by hand just before serving so it releases its perfume and stays bright green.

Instructions

Preheat and prep:

Set your oven to 425°F and line a baking sheet with parchment paper. This temperature is hot enough to caramelize the vegetables without drying them out.

Toss the vegetables:

In a large bowl, combine zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper. Use your hands to make sure every piece is coated, this ensures even browning.

Roast until caramelized:

Spread the vegetables in a single layer on the baking sheet, making sure they are not crowded. Roast for 20 to 25 minutes, stirring once halfway through, until the edges are golden and the vegetables are tender.

Cool slightly:

Remove the baking sheet from the oven and let the vegetables sit for a few minutes. This keeps the mozzarella from melting too much when you toss everything together.

Combine with mozzarella:

Transfer the roasted vegetables to a serving platter or large bowl, then gently fold in the mozzarella pearls. Be careful not to break them up too much.

Dress and garnish:

Drizzle with balsamic glaze and extra-virgin olive oil, add honey if you like it sweeter, then top with torn basil leaves and a few grinds of black pepper. Serve warm or at room temperature.

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One evening, I served this alongside grilled chicken for a small dinner party, and a friend who usually avoids vegetables went back for seconds. She said the roasting made everything taste like candy, and she wanted to know if she could eat it cold for lunch the next day. I told her yes, and she texted me two days later asking for the recipe. That is when I knew this salad had crossed over from side dish to something people actually crave.

Serving Suggestions

This salad shines as a light lunch on its own, but it also pairs beautifully with grilled fish, roasted chicken, or a slice of crusty sourdough. I have served it warm as a side at dinner parties and cold the next day for a quick desk lunch. It also works well on a buffet table because it holds up at room temperature and looks impressive without any fussing. If you want to make it more substantial, add a handful of toasted pine nuts or sliced avocado for extra richness and texture.

Storage and Make Ahead

You can roast the vegetables up to two days in advance and store them in an airtight container in the fridge. When you are ready to serve, let them come to room temperature or warm them gently in the oven, then toss with the mozzarella and dressing. The basil should always be added at the last minute so it stays fresh and bright. Leftovers keep well for up to three days, though the mozzarella may absorb some of the dressing and lose a bit of its creaminess. I have found that a quick drizzle of olive oil before serving brings everything back to life.

Variations and Swaps

If you do not have mozzarella pearls, sliced fresh mozzarella works just as well, just tear it into bite-sized pieces. For a vegan version, swap in plant-based mozzarella or leave out the cheese entirely and add marinated artichoke hearts or white beans for protein. You can also change up the vegetables based on what you have, eggplant, asparagus, or even cauliflower all roast beautifully with the same method. A sprinkle of Italian seasoning before roasting adds an herby depth, and a handful of arugula tossed in at the end brings a peppery bite.

• Try adding a pinch of red pepper flakes to the vegetables before roasting if you like a little heat.
• Swap the balsamic glaze for a lemon vinaigrette if you prefer something brighter and less sweet.
• Toss in a handful of toasted walnuts or pecans for extra crunch and a nutty richness.

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This salad has become my go-to whenever I want something that feels special but does not require much thought. It reminds me that the best recipes are often the ones that let simple ingredients shine, and that a little heat and time can turn everyday vegetables into something worth sharing.

Recipe FAQs

→ Can I prepare the roasted vegetables ahead of time?

Yes, you can roast vegetables up to 2 days in advance and store them in an airtight container in the refrigerator. Assemble with mozzarella and dressing just before serving for the best texture and flavor.

→ What's the best way to prevent soggy vegetables?

Spread vegetables in a single layer on the baking sheet without crowding, and stir halfway through roasting. Ensure they're properly dried before tossing with oil for even caramelization and crispness.

→ Can I use different vegetables in this dish?

Absolutely. Eggplant, asparagus, mushrooms, and sweet potatoes all roast beautifully. Keep roasting times consistent by cutting vegetables to similar sizes and monitor for tenderness.

→ How do I make this salad vegan?

Substitute the mozzarella pearls with plant-based mozzarella or cashew cheese. The rest of the ingredients are naturally vegan, creating a delicious dairy-free version with the same vibrant flavors.

→ What should I serve with this salad?

This pairs wonderfully with crisp white wines like Sauvignon Blanc or Pinot Grigio. It also complements grilled proteins such as chicken, fish, or tofu for a complete meal.

→ Can I make the dressing in advance?

Yes, combine balsamic glaze, olive oil, and honey in a small jar up to a week ahead. Shake well before drizzling to blend the flavors. Fresh basil should be added just before serving to maintain its vibrant color.