Roasted Veggie Caprese Salad

My neighbor brought over a platter of this salad after a weekend farmers market haul, and I couldn't stop eating it with my fingers straight from the dish. The roasted vegetables were still warm, the mozzarella soft and milky, and that balsamic glaze pooled in the corners like liquid candy. I asked for the recipe immediately, scribbling it on the back of a grocery receipt. It's been my go-to ever since whenever I want something that feels special but doesn't ask much of me.

I made this for a backyard potluck once, and someone asked if I'd ordered it from a caterer. I laughed because I'd thrown it together in under an hour, most of that time spent with my feet up while the oven did the work. By the end of the night, the platter was scraped clean, and two people had texted me for the recipe. That's when I knew this one was a keeper.

Ingredients

• Zucchini: Dice it into chunks about the same size so everything roasts evenly, and don't worry if the edges get a little crispy.
• Red and yellow bell peppers: The mix of colors makes the salad look alive, and roasting them brings out a natural sweetness you don't get raw.
• Red onion: Cut into wedges instead of thin slices so they hold their shape and get tender without disappearing.
• Cherry tomatoes: Halve them so they release a little juice and mingle with the oil, creating a light sauce at the bottom of the pan.
• Olive oil: Use enough to coat everything lightly, this helps with browning and keeps the veggies from sticking.
• Sea salt and black pepper: Season before roasting so the flavors soak in while the vegetables cook.
• Mozzarella pearls: These little balls stay creamy and soft, and they're easier to toss than slicing a big ball of mozzarella.
• Balsamic glaze: The thick, syrupy kind that comes in a squeeze bottle works best, it clings to everything without making the salad soggy.
• Extra-virgin olive oil: A quick drizzle at the end adds richness and a peppery note that ties it all together.
• Honey: Just a teaspoon balances the tang of the balsamic if you like things on the sweeter side.
• Fresh basil: Tear it with your hands instead of chopping, it bruises less and releases more fragrance.

Instructions

Prep the oven:

Preheat to 425°F and line a baking sheet with parchment paper so cleanup is as easy as crumpling and tossing. This high heat is what gives the vegetables those golden, caramelized edges.

Toss the vegetables:

In a large bowl, mix the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper until everything glistens. Make sure each piece gets coated so nothing dries out in the oven.

Roast until tender:

Spread the vegetables in a single layer on the baking sheet and roast for 20 to 25 minutes, stirring once halfway through. You'll know they're done when the edges are browned and the tomatoes have started to collapse.

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 a little without melting it.

Dress and garnish:

Drizzle with balsamic glaze and extra-virgin olive oil, adding honey if you want a touch more sweetness. Scatter torn basil leaves over the top and finish with a few grinds of black pepper.

Save

One evening I served this alongside grilled chicken for my in-laws, and my father-in-law, who usually skips salads, ate two helpings and asked if there was more. My mother-in-law whispered that he'd been talking about it all week. It's moments like that when a simple dish becomes a story you tell over and over.

Serving Suggestions

This salad works as a light main if you're eating solo or with crusty bread on the side to soak up the balsamic. I've also piled it on top of arugula for extra greens, or served it next to grilled fish when I want something bright and colorful on the plate. It's one of those recipes that plays well with almost anything.

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. Once assembled, the salad holds up for a few hours at room temperature, which makes it great for picnics or potlucks. Leftovers keep for a day or two, though the basil may wilt and the mozzarella firms up a bit in the cold.

Variations and Swaps

I've added cubes of avocado when I have a ripe one sitting on the counter, and the creaminess pairs beautifully with the roasted vegetables. Toasted pine nuts or slivered almonds give it a little crunch, and a sprinkle of Italian seasoning before roasting amps up the herby flavor. If you're avoiding dairy, plant-based mozzarella works just fine, though it won't be quite as creamy.

• Try adding grilled eggplant or roasted asparagus when they're in season.
• Swap the balsamic glaze for a lemony vinaigrette if you want something lighter and brighter.
• Crumble in some feta or goat cheese for a tangy twist instead of mozzarella.

Save

This salad has a way of making any table feel a little more special, even on a Tuesday night when you're eating in your pajamas. I hope it brings you as much joy as it's brought me, one roasted vegetable at a time.

Recipe FAQ

→ Can I prepare the roasted vegetables ahead of time?

Yes, you can roast the vegetables up to 2 days in advance. Store them in an airtight container in the refrigerator. Assemble the salad just before serving to keep the mozzarella fresh and maintain the best texture.

→ What vegetables work best for roasting in this salad?

Zucchini, bell peppers, cherry tomatoes, and red onion work wonderfully. You can also add eggplant, asparagus, or portobello mushrooms. Choose vegetables with similar cooking times for even caramelization.

→ How do I achieve that perfect caramelization?

Spread vegetables in a single layer without overcrowding. Toss with olive oil, salt, and pepper. Roast at 425°F and stir halfway through. The high heat and proper spacing allow moisture to evaporate, creating beautiful caramelized edges.

→ Can I make this salad vegan?

Absolutely. Replace the mozzarella pearls with plant-based mozzarella or use cashew-based cheese. The roasted vegetables and balsamic dressing create a satisfying, flavorful base on their own.

→ What's the best way to store leftovers?

Store roasted vegetables and dressing separately in airtight containers for up to 3 days. Keep mozzarella in its own container. Assemble when ready to eat to prevent the cheese from absorbing excess moisture.

→ Can I serve this salad cold?

Yes, it's delicious at room temperature or chilled. If serving cold, let the roasted vegetables cool completely before combining with mozzarella. The flavors meld beautifully as it cools.