Roasted Veggie Caprese Salad

My neighbor showed up at my back door one August afternoon with a basket of vegetables she couldn't use before leaving town. I stood there holding zukes, peppers, and tomatoes, mentally flipping through what I could make that wasn't ratatouille. That's when I remembered a platter I'd seen at a wine bar in Portland: roasted vegetables draped over fresh mozzarella, everything shiny with balsamic. I threw the veggies in the oven, tore open a container of bocconcini, and by the time my husband got home, dinner was on the table looking like I'd planned it all week.

I made this for a backyard gathering last September, and three different people asked for the recipe before we even cleared the plates. One friend stood by the platter with a fork, eating straight from the serving dish while we talked about school pickups and weekend plans. There's something about the mix of warm caramelized vegetables and cool creamy cheese that makes people forget their manners a little. I loved that it held up on the table for over an hour without wilting or looking sad, which is more than I can say for most salads.

Ingredients

• Zucchini: Cut it into even dice so it roasts at the same rate as everything else, and don't worry if the edges get a little browned, that's where the flavor is.
• Red and yellow bell peppers: The mix of colors makes the dish look alive, and roasting them brings out a subtle sweetness that balances the tangy balsamic.
• Red onion: Wedges work better than slices because they hold their shape and get soft and jammy in the oven.
• Cherry tomatoes: Halve them so their juices mingle with the olive oil and create a light sauce on the baking sheet.
• Olive oil: Don't skimp here, it helps the vegetables caramelize and keeps them from sticking.
• Mozzarella pearls: These little guys stay creamy and soft, and they're way easier to serve than slicing a big ball of mozzarella.
• Balsamic glaze: The thick, syrupy kind is what you want, it clings to the vegetables instead of pooling at the bottom of the bowl.
• Fresh basil: Tearing it instead of chopping releases more of its perfume, and it looks prettier scattered on top.

Instructions

Get the oven ready:

Preheat to 425 degrees and line your baking sheet with parchment so cleanup is as easy as crumpling paper. This high heat is key for getting those caramelized edges.

Toss the vegetables:

In a big bowl, coat the zucchini, peppers, onion, and tomatoes with olive oil, salt, and pepper until everything glistens. Use your hands if you want, it's faster and more fun.

Roast until golden:

Spread the vegetables in a single layer and roast for 20 to 25 minutes, stirring halfway through so nothing burns. You'll know they're done when the edges are browned and the kitchen smells like summer.

Add the cheese:

Let the vegetables cool for a minute, then transfer them to a platter and gently fold in the mozzarella pearls. They'll soften slightly from the residual heat.

Dress and garnish:

Drizzle with balsamic glaze and a little extra-virgin olive oil, add honey if you like things a touch sweeter, then scatter torn basil on top. Finish with a few grinds of black pepper and step back to admire your work.

Save

The first time I brought this to a potluck, I set it next to a tray of pasta salad and a bowl of chips, and by the end of the night, my platter was empty while everything else had leftovers. Someone told me it reminded them of a trip to Tuscany, which felt like a stretch, but I liked the idea that a simple roasted vegetable salad could carry that kind of feeling. It's become my go-to when I want to contribute something that feels thoughtful without spending all day in the kitchen.

Serving Suggestions

This salad works beautifully as a light lunch on its own, especially if you add a slice of crusty bread to soak up the balsamic. I've also served it alongside grilled chicken or fish when I want the main course to stay simple and let the vegetables shine. It's one of those dishes that fits into almost any menu without competing for attention, and it looks gorgeous on a big white platter if you're trying to impress someone.

Make-Ahead and Storage

You can roast the vegetables a day ahead and keep them in the fridge, then bring them to room temperature or warm them gently before adding the mozzarella and dressing. I've found that the flavors actually deepen overnight as everything sits together. Leftovers keep for about two days, though the basil will wilt, so I usually add fresh herbs right before serving again if I'm reheating.

Customizations and Swaps

If you don't have mozzarella pearls, torn burrata or sliced fresh mozzarella works just as well, and burrata makes it feel extra luxurious. I've added avocado chunks when I had a ripe one sitting on the counter, and the creaminess played nicely with the tangy dressing. For a little crunch, toasted pine nuts or slivered almonds are excellent, and if you want to stretch the dish, toss in some cooked chickpeas or white beans to make it more filling.

• Sprinkle the vegetables with Italian seasoning or za'atar before roasting for a different flavor profile.
• Swap the balsamic glaze for a lemon-tahini drizzle if you want to go in a Mediterranean direction.
• Use plant-based mozzarella and skip the honey to make this fully vegan.

Save

This salad has become one of those recipes I make without thinking, the kind where I don't need to check measurements or worry about timing. It's forgiving, adaptable, and always manages to look like you put in more effort than you did.

Questions & Answers

→ Can I prepare this ahead of time?

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

→ What vegetables work best for roasting?

Firm vegetables like zucchini, bell peppers, eggplant, and red onions roast beautifully. Cherry tomatoes add sweetness. Aim for uniform sizing so everything cooks evenly and caramelizes properly.

→ How do I know when vegetables are properly caramelized?

Look for light browning on the edges and tender interiors. Halfway through roasting, give them a stir to ensure even cooking. Vegetables should be soft when pierced with a fork but still hold their shape.

→ Can I substitute mozzarella pearls with other cheese?

Absolutely. Fresh mozzarella slices work well, or try burrata for extra creaminess. Buffalo mozzarella offers a tangier note. Avoid aged cheeses as their flavors may overpower the roasted vegetables.

→ What's the best way to store leftovers?

Keep roasted vegetables and cheese separate if possible. Store vegetables in an airtight container for up to 3 days. Add mozzarella and dressing when ready to eat to prevent the cheese from becoming too soft.

→ Can I make this vegan?

Yes, substitute plant-based mozzarella for the traditional version. The roasted vegetables provide plenty of substance and flavor, making this a satisfying vegan option.