Roasted Veggie Caprese Salad (Printable)

Caramelized roasted vegetables with mozzarella pearls and balsamic glaze. A colorful, modern take on Italian-inspired classics.

# What You 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 (optional, for extra sweetness)

→ Garnish

13 - 1/4 cup fresh basil leaves, torn
14 - Freshly ground black pepper, to taste

# How To Make It:

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, sea salt, and black 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 vegetables are 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 if a sweeter note is desired.
06 - Top with torn basil leaves and a few extra grinds of black pepper. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The roasting step transforms everyday vegetables into something almost dessert-sweet and deeply savory.
  • Its hearty enough to feel like a real meal, but light enough that you dont need a nap afterward.
  • You can serve it warm right out of the oven or let it sit at room temperature, and it tastes fantastic either way.
  • Everything comes together on one sheet pan, so cleanup is almost nonexistent.
02 -
  • Dont overcrowd the baking sheet or the vegetables will steam instead of roast, and youll lose that caramelized sweetness.
  • Add the mozzarella after roasting, not before, or it will melt into a rubbery mess in the oven.
  • Taste your balsamic glaze first, some brands are sweeter than others, and you might not need the honey at all.
03 -
  • Use a metal baking sheet, not glass, for better caramelization and faster roasting.
  • If your vegetables are releasing a lot of liquid, pat them dry with a towel before tossing them in oil.
  • Taste the salad before serving and adjust the seasoning, sometimes it needs an extra pinch of salt or a squeeze of lemon to brighten everything up.
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