Roasted Veggie Caprese Salad (Printer-Friendly)

A vibrant medley of caramelized roasted vegetables, creamy mozzarella, and balsamic glaze in this modern Italian-inspired salad.

# 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 (optional)

→ Garnish

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

# 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 2 tablespoons olive oil, sea salt, and black pepper until evenly coated.
03 - Spread coated vegetables in an even layer on prepared baking sheet. Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized. Remove from oven and allow to 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 desired.
06 - Top with torn basil leaves and additional freshly ground black pepper. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It transforms simple vegetables into something that tastes like you spent hours in the kitchen when you really just tossed them in the oven.
  • The sweetness from roasting plays so well with the creamy mozzarella and tangy balsamic that every bite feels balanced and a little fancy.
02 -
  • Do not crowd the baking sheet or the vegetables will steam instead of roast, and you will lose that caramelized flavor.
  • Add the mozzarella after roasting, not before, or it will melt into a puddle and lose its creamy texture.
03 -
  • Use parchment paper instead of foil, it prevents sticking and makes the cleanup so much easier.
  • Let the vegetables cool slightly before adding the mozzarella so the cheese stays creamy and does not melt completely.
Return