Roasted Veggie Caprese Salad

Last summer, I was stuck with a fridge full of vegetables that needed using and a craving for something fresh but substantial. I had been making traditional Caprese on repeat, and honestly, it was getting a little boring. Then I thought: what if I roasted everything first? The sweetness that came out of those peppers and zucchini, the way the tomatoes shrank into these little flavor bombs, it completely changed the dish. Now I make this version more often than the original, and nobody complains.

I brought this to a potluck once, worried it might seem too simple next to all the casseroles and baked pastas. But people kept coming back for seconds, asking if I had the recipe written down somewhere. One friend told me she loved that it felt fancy without trying too hard. That stuck with me because thats exactly what I want from a salad: something that looks like you put in effort, but really, the oven did most of the work.

Ingredients

• Zucchini: Dicing it into even pieces means everything roasts at the same rate, and you avoid those sad, mushy bits.
• Red and yellow bell peppers: Using both colors makes the dish look alive on the plate, and the sweetness they develop in the oven is unmatched.
• Red onion: Cut into wedges, not thin slices, so they hold their shape and get those beautiful charred edges.
• Cherry tomatoes: Halving them lets their juices caramelize and concentrate, adding a burst of tangy sweetness.
• Olive oil: Dont skimp here, it helps the vegetables brown and keeps them from sticking.
• Sea salt and black pepper: Simple seasoning lets the natural flavors shine through after roasting.
• Mozzarella pearls: These little balls stay creamy and soft, melting slightly when you fold them into the warm veggies.
• Balsamic glaze: The thick, syrupy kind adds a sweet-tart punch without making the salad soggy.
• Extra-virgin olive oil: A finishing drizzle adds richness and a peppery note that ties everything together.
• Honey: Optional, but a little sweetness balances the acidity if your balsamic is on the sharper side.
• Fresh basil: Tearing it by hand releases more oils and fragrance than chopping ever could.

Instructions

Preheat and Prep:

Get your oven to 425°F and line a baking sheet with parchment paper. This high heat is what gives the vegetables their caramelized edges and deep flavor.

Toss the Vegetables:

In a large bowl, coat the zucchini, peppers, onion, and tomatoes with olive oil, salt, and pepper. Make sure every piece is glistening, that oil is your ticket to golden, roasted perfection.

Roast Until Caramelized:

Spread everything in a single layer on the baking sheet and roast for 20 to 25 minutes, stirring halfway through. Youre looking for tender vegetables with browned, slightly crispy spots.

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 bit of extra-virgin olive oil, add honey if you like, then scatter torn basil leaves and a few grinds of black pepper over the top. Serve it warm or let it come to room temperature.

Save

One evening, I made this for a quiet dinner at home, just me and a glass of cold white wine. The kitchen smelled like roasted peppers and basil, and I remember thinking how rare it is to feel completely satisfied by something so simple. It wasnt about impressing anyone or following a trend. It was just good food, made with care, eaten without distraction.

Serving Suggestions

This salad works beautifully on its own for a light lunch, but Ive also served it alongside grilled chicken, seared fish, or even a simple pasta. It holds up well at room temperature, so its perfect for picnics or buffet-style gatherings. If you want to make it more filling, toss in some cooked quinoa or farro, or serve it over a bed of arugula for extra greens.

Make-Ahead and Storage

You can roast the vegetables up to two days ahead and store them in an airtight container in the fridge. When youre ready to serve, bring them to room temperature or warm them gently in the oven, then add the mozzarella and dressing. The basil should always go on fresh, right before serving, or it will turn dark and lose its bright flavor. Leftovers keep for a day or two, but the vegetables will release some moisture, so drain any excess liquid before reheating or serving cold.

Variations and Swaps

If you want to switch things up, try adding eggplant, asparagus, or even cubed butternut squash to the roasting mix. For a vegan version, swap the mozzarella for a plant-based cheese or just leave it out entirely and add avocado slices instead. A handful of toasted pine nuts or slivered almonds adds a nice crunch, and a sprinkle of Italian seasoning before roasting gives the vegetables an herby, aromatic layer.

• Add a handful of arugula or spinach for extra greens and a peppery bite.
• Drizzle with pesto instead of balsamic glaze for a richer, herbier finish.
• Toss in some chickpeas or white beans to make it more protein-packed and filling.

Save

This salad has become one of those recipes I turn to when I want something colorful, satisfying, and just a little bit special without spending hours in the kitchen. I hope it brings the same kind of easy joy to your table.

Recipe Questions

→ Can I prepare this salad ahead of time?

Yes, roast vegetables up to 4 hours in advance and store in the refrigerator. Add mozzarella, dressing, and basil just before serving to maintain texture and freshness.

→ What vegetables work best for roasting in this preparation?

Zucchini, bell peppers, red onion, and cherry tomatoes are ideal. Other options include eggplant, asparagus, or mushrooms. Cut pieces uniformly for even caramelization.

→ How do I achieve proper caramelization?

Spread vegetables in a single layer on the baking sheet without crowding. Roast at 425°F and stir halfway through. The edges should turn golden-brown and slightly charred.

→ What's a suitable replacement for mozzarella pearls?

Use fresh mozzarella slices, buffalo mozzarella, or for vegan options, plant-based mozzarella alternatives work well. Maintain similar portions for balance.

→ Can this be served cold?

Absolutely. Allow roasted vegetables to cool completely before assembling. The salad tastes equally delicious at room temperature or chilled, making it perfect for picnics.

→ What wine pairs well with this salad?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the sweet-tangy balsamic and fresh basil beautifully. Their acidity balances the roasted vegetable richness.