Pin it The oven was still warm from roasting chicken when I decided to throw in a tray of leftover vegetables, just to see what would happen. That simple impulse turned into something I now make on purpose: a Caprese salad that trades raw tomatoes for a whole rainbow of caramelized veggies. The mozzarella melts slightly against the warm vegetables, the balsamic turns glossy and thick, and suddenly you have a salad that feels like a real meal. It's become my answer to every potluck invitation and every night I want something bright without much fuss.
I brought this to a friends backyard dinner last June, still warm from the oven, and watched three people go back for thirds. One of them, a devoted Caprese purist, admitted she might never go back to the original. The key was letting those vegetables get dark and jammy at the edges, so every bite had that contrast between soft, sweet centers and crispy caramelized bits. Even the kids ate the bell peppers, which felt like a small miracle.
Ingredients
- Zucchini: Dice it into even pieces so it roasts uniformly and gets those golden edges without turning mushy.
- Red and yellow bell peppers: The mix of colors makes the dish pop visually, and roasting brings out their natural sweetness in a way raw peppers never do.
- Red onion: Cut into wedges, not rings, so they hold their shape and caramelize instead of burning.
- Cherry tomatoes: Halve them so they blister and release their juices, adding a bright, tangy note to balance the sweetness.
- Olive oil: Use enough to coat everything lightly, this is what helps the vegetables brown instead of steam.
- Sea salt and black pepper: Season boldly before roasting, vegetables need more salt than you think.
- Mozzarella pearls: These little bocconcini soften slightly when they meet the warm veggies, creating creamy pockets throughout the salad.
- Balsamic glaze: The thick, syrupy kind that clings to everything, not the thin vinegar that puddles at the bottom.
- Extra virgin olive oil: A final drizzle adds richness and makes the whole dish shine.
- Honey: Optional, but a teaspoon balances any sharp balsamic and rounds out the flavors beautifully.
- Fresh basil: Tear it by hand right before serving so it stays vibrant and fragrant.
Instructions
- Preheat and prep:
- Heat your oven to 425°F and line a baking sheet with parchment paper so nothing sticks. This high heat is what gives you those caramelized edges.
- Toss the vegetables:
- In a large bowl, mix the zucchini, bell peppers, onion, and tomatoes with olive oil, salt, and pepper until every piece glistens. Don't be shy with the oil, it's your insurance against sad, steamed vegetables.
- Roast until golden:
- Spread everything in a single layer on the baking sheet, making sure pieces aren't crowded, and roast for 20 to 25 minutes, stirring once halfway through. You want tender vegetables with dark, caramelized spots that taste like concentrated summer.
- Cool and combine:
- Let the vegetables cool for a few minutes, then transfer them to a serving platter or bowl and gently fold in the mozzarella pearls. The residual heat will soften the cheese just enough.
- Dress and garnish:
- Drizzle with balsamic glaze and a final swirl of olive oil, add honey if you like things a bit sweeter, then scatter torn basil leaves and a few cracks of black pepper over the top. Serve it while it's still a little warm or let it come to room temperature.
Pin it The first time I made this, my neighbor wandered over following the smell of roasting peppers and ended up staying for dinner. We ate it on the porch with crusty bread, and she told me it reminded her of summers in Tuscany, which felt like the highest compliment. Now I make it whenever I want to feel like I'm eating somewhere beautiful, even if I'm just standing at my kitchen counter.
Serving Suggestions
This salad shines as a light lunch on its own, but it also works beautifully as a side dish next to grilled chicken, fish, or a simple pasta. I've served it with crusty sourdough for mopping up the balsamic, and I've also spooned it over arugula for extra greens. It's flexible enough to fit into whatever meal you're building, and it always looks like you put in more effort than you did.
Make Ahead Tips
You can roast the vegetables up to two days in advance and keep them covered in the fridge, then bring them to room temperature or warm them gently before assembling. Don't add the mozzarella, dressing, or basil until just before serving, or everything gets soggy and loses its brightness. I've even roasted the veggies in the morning and assembled the salad right before guests arrived, and it worked perfectly.
Variations and Swaps
If you want to make this heartier, toss in some cooked chickpeas or white beans before roasting for added protein. Swap the mozzarella for crumbled feta if you prefer something tangier, or use sliced fresh mozzarella if you can't find the pearls. For a vegan version, use plant based mozzarella or skip the cheese altogether and add avocado slices and toasted pine nuts for richness.
- Sprinkle Italian seasoning or smoked paprika on the vegetables before roasting for extra depth.
- Add a handful of arugula or spinach right before serving for a peppery green contrast.
- Drizzle with a little chili oil if you want a spicy kick alongside the sweetness.
Pin it This salad has a way of making ordinary weeknights feel a little special, and it never fails to impress when company shows up. I hope it becomes one of those recipes you turn to without thinking, the kind that feels like a small celebration every time.
Recipe FAQs
- → Can I prepare the vegetables ahead of time?
Yes, you can chop all vegetables 1-2 hours ahead and store them in an airtight container. Toss with oil and seasonings just before roasting for best results and to prevent moisture loss.
- → What's the best way to store leftovers?
Store cooled salad in an airtight container in the refrigerator for up to 3 days. Add the basil garnish just before serving to maintain its fresh appearance and flavor.
- → Can I make this salad vegan?
Absolutely. Substitute mozzarella pearls with plant-based mozzarella alternatives available at most grocery stores. The roasted vegetables and balsamic dressing remain naturally vegan-friendly.
- → Should I serve this warm or cold?
This salad is delicious both ways. Serve it warm from the oven for a comforting dish, or let it cool to room temperature for a refreshing option. Avoid refrigerating if serving warm.
- → What vegetables can I substitute?
Try eggplant, asparagus, mushrooms, or summer squash. Keep pieces similar in size for even cooking. Root vegetables like carrots may need additional roasting time.
- → How do I prevent vegetables from becoming mushy?
Ensure even-sized vegetable pieces and spread them in a single layer on the baking sheet. Stir halfway through roasting and remove promptly when they're tender but still slightly firm.