Roasted Veggie Caprese Salad (Printable)

Caramelized roasted vegetables with mozzarella pearls and balsamic glaze—a modern twist on a classic.

# 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

→ 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, toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper until evenly coated.
03 - Spread 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 note is desired.
06 - Top with torn basil leaves and a few extra grinds of black pepper. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It turns a glut of summer vegetables into something that feels special enough for company.
  • The roasting brings out natural sweetness you never get from raw veggies in a salad.
  • You can serve it warm right out of the oven or let it sit on the counter for an hour and it still tastes incredible.
  • It's one of those dishes that looks way more complicated than it actually is.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, and you'll miss out on those crispy caramelized bits.
  • Let the vegetables cool for a few minutes before adding the mozzarella, otherwise the cheese can melt into a puddle instead of staying in pretty little pearls.
  • If your balsamic glaze is too thick, warm it gently in the microwave for a few seconds so it drizzles instead of clumps.
03 -
  • Roast the vegetables on the top rack of the oven for even better caramelization and color.
  • Taste the balsamic glaze before drizzling, some brands are sweeter than others, and you can adjust with a squeeze of lemon if it's too cloying.
  • Serve this on a warm platter if you can, it keeps the vegetables from cooling down too quickly and makes the whole presentation feel more intentional.
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