Roasted Veggie Caprese Salad (Printable)

Caramelized roasted vegetables, creamy mozzarella pearls, and balsamic glaze create a vibrant, modern take on a classic.

# 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

→ Garnish

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

# How-To Steps:

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 all vegetables are evenly coated.
03 - Spread seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through cooking, until vegetables are tender and lightly caramelized at the edges. Remove from oven and allow to cool slightly.
04 - Transfer roasted vegetables to a serving platter or large bowl. Gently fold in mozzarella pearls to distribute evenly throughout.
05 - Drizzle the salad with balsamic glaze and extra-virgin olive oil. Add honey if additional sweetness is desired. Toss gently to combine.
06 - Top with torn basil leaves and freshly ground black pepper to taste. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It turns tired vegetables into something that tastes like you spent an hour on it.
  • The roasting brings out a natural sweetness that makes even picky eaters ask for seconds.
  • You can serve it warm right out of the oven or let it sit on the counter and it still tastes incredible.
  • It looks like you ordered it from a restaurant, but you made it in one pan.
02 -
  • If you crowd the pan, the vegetables will steam instead of roast, and you'll miss out on that caramelized sweetness.
  • Let the vegetables cool slightly before adding the mozzarella, or it will melt into a puddle instead of staying creamy and distinct.
  • Taste the balsamic glaze before you drizzle, some brands are sweeter than others and you might not need the honey.
03 -
  • Use a mix of heirloom tomatoes if you can find them, the different colors and flavors make the salad even more interesting.
  • Roast the vegetables on the top rack of your oven for extra caramelization and those crispy edges everyone fights over.
  • If your balsamic glaze is too thick, warm it gently in the microwave for a few seconds so it drizzles smoothly.
Go Back