Roasted Veggie Caprese Salad (Printable)

Caramelized roasted vegetables tossed with mozzarella pearls and balsamic glaze in a fresh, colorful twist on a classic.

# Required Ingredients:

→ 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 for sweetness

→ Garnish

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

# Directions:

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 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 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 a sweeter flavor profile is preferred.
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 that makes every bite feel richer and more complex than a typical salad.
  • It works warm, cold, or at room temperature, so you can make it ahead and not worry about timing.
  • The mozzarella pearls stay creamy and mild, balancing the tangy balsamic and the caramelized edges of the veggies.
  • It looks like you spent an hour on presentation, but it all comes together in under 45 minutes with almost no effort.
02 -
  • Crowding the baking sheet will steam the vegetables instead of roasting them, so use two sheets if needed to keep everything in a single layer.
  • Add the mozzarella after the vegetables have cooled for a few minutes, otherwise the cheese will melt into puddles instead of staying creamy.
  • Taste the balsamic glaze before drizzling, some brands are much sweeter or sharper than others, and you can adjust with honey or a squeeze of lemon.
03 -
  • Use a hot oven and do not skip the parchment paper, it keeps the vegetables from sticking and makes cleanup effortless.
  • Taste the vegetables right out of the oven and adjust the seasoning before adding the mozzarella, a little extra salt or pepper at this stage makes a big difference.
  • Let the salad sit for five minutes after dressing so the flavors meld together, but not so long that the basil wilts or the mozzarella gets too soft.
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