Roasted Veggie Caprese Salad (Printable)

Caramelized roasted vegetables, creamy mozzarella, and balsamic glaze 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

# 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 for extra sweetness if desired.
06 - Top with torn basil leaves and freshly ground black pepper. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The vegetables get sweet and caramelized in the oven, which makes even picky eaters reach for seconds.
  • It looks like you spent an hour arranging it, but really it's just tossing and roasting.
  • You can serve it warm right out of the oven or let it sit on the counter, and it tastes great either way.
  • The balsamic glaze adds a glossy, restaurant-style finish without any fancy technique.
02 -
  • Don't crowd the baking sheet or the vegetables will steam instead of roast, and you'll miss out on those crispy, caramelized bits.
  • Add the mozzarella after roasting, not before, or it will melt into a puddle and disappear.
  • Taste the balsamic glaze before drizzling, some brands are sweeter than others and you might not need the honey.
03 -
  • Use a hot oven and don't skip the parchment paper, it prevents sticking and makes cleanup a breeze.
  • Taste a piece of roasted vegetable before assembling, if it needs more salt or a squeeze of lemon, now's the time to fix it.
  • Drizzle the balsamic glaze in a zigzag pattern for that chef-y look that makes everyone think you tried harder than you did.
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