Roasted Veggie Caprese Salad (Printer-friendly)

Caramelized roasted vegetables, creamy mozzarella pearls, and balsamic glaze come together in this modern Italian-inspired salad.

# 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

# 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 coated 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 salad with balsamic glaze and extra-virgin olive oil. Add honey if desired for additional sweetness. Top with torn basil leaves and freshly ground black pepper.
06 - Serve warm or at room temperature.

# Expert Advice:

01 -
  • The roasted vegetables bring a smoky sweetness that makes even picky eaters ask for seconds.
  • It looks stunning on the table with barely any effort, like you spent an hour arranging everything.
  • You can serve it warm, cold, or anywhere in between and it still tastes amazing.
  • It turns a classic into something more filling without losing that fresh summer feeling.
02 -
  • Don't skip the halfway stir, the vegetables on the edges will burn while the ones in the center stay pale if you forget.
  • Let the vegetables cool for at least five minutes before adding the mozzarella, or it will melt into a puddle instead of staying in soft, creamy pearls.
  • Use a real balsamic glaze, not regular vinegar, the thickness makes all the difference in how it coats the vegetables.
03 -
  • Cut all your vegetables to roughly the same size so they finish roasting at the same time and nothing burns.
  • Taste a piece of roasted vegetable before assembling, if it needs more salt, add it then, not after everything is mixed.
  • Use parchment paper instead of foil, it prevents sticking and makes cleanup almost effortless.
Go Back