Roasted Veggie Caprese Salad

My oven timer went off just as the edges of the peppers started to char, and the whole kitchen smelled like summer even though it was barely spring. I'd been craving something lighter than the usual pasta rotation, something that felt like a meal but didn't weigh me down. That's when I threw together what I had in the crisper drawer with a ball of mozzarella I'd been saving, and this salad happened almost by accident. The roasted vegetables turned sweet and smoky, nothing like their raw counterparts, and when I tossed them with cool mozzarella and that thick balsamic glaze, it felt like I'd stumbled onto something worth repeating.

I made this for a friend who swore she didn't like salads, and she ate two servings before admitting maybe she just didn't like boring salads. We sat on the back porch with our bowls balanced on our knees, and she kept asking what I'd done to make the vegetables taste like that. The secret was just heat and time, letting them get soft and a little bit sweet in the oven while we caught up on the week.

Ingredients

• Zucchini: Dice it into chunks about the same size so everything roasts evenly, and don't worry if it gets a little soft because that's exactly what you want.
• Red and yellow bell peppers: The mix of colors makes the salad look alive on the plate, and roasting them brings out a natural sweetness that balances the tangy balsamic.
• Red onion: Cut into wedges instead of rings so they hold their shape in the oven and turn jammy at the edges without falling apart.
• Cherry tomatoes: Halve them so they release some juice and get a little concentrated and intense as they roast.
• Olive oil: Use enough to coat everything lightly, it helps the vegetables caramelize instead of steam.
• Sea salt and black pepper: Season before roasting so the flavors sink in while the vegetables cook.
• Mozzarella pearls: The small bocconcini are perfect because they nestle into the vegetables and stay cool against the warm veggies.
• Balsamic glaze: The thick syrupy kind that coats a spoon, not the thin vinegar, it adds sweetness and tang without making anything soggy.
• Extra virgin olive oil: A drizzle at the end adds richness and ties everything together.
• Honey: Optional but it takes the balsamic from tangy to sweet tangy, which I love.
• Fresh basil: Tear it instead of cutting it so it bruises slightly and releases more flavor right into the salad.

Instructions

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

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Get the oven ready:

Preheat to 425 degrees and line your baking sheet with parchment so nothing sticks and cleanup is quick. A hot oven is key for getting those caramelized edges.

Toss the vegetables:

In a big bowl, mix the zucchini, peppers, onion, and tomatoes with olive oil, salt, and pepper until every piece is coated. Your hands work best for this, it's faster and more thorough than a spoon.

Roast until golden:

Spread everything in a single layer on the baking sheet, give them space so they roast instead of steam. Roast for 20 to 25 minutes, stirring once halfway through, until the edges are browned and the vegetables are soft and sweet.

Let them cool a bit:

Pull the pan out and let the vegetables sit for a few minutes so they're warm but not scorching. This also gives you time to grab the mozzarella and basil.

Combine and dress:

Transfer the roasted vegetables to a serving bowl or platter, then gently fold in the mozzarella pearls. Drizzle with balsamic glaze, olive oil, and honey if you're using it, then scatter torn basil leaves on top and finish with black pepper.

Save

The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant because it looked too pretty to be homemade. I laughed and told them it was just vegetables and cheese, but I understood what they meant. There's something about the way the colors pile up on the plate, all those reds and yellows and greens against the white mozzarella, that makes it feel like more effort than it actually took.

How to Get the Best Roast

The difference between sad steamed vegetables and beautifully caramelized ones comes down to heat and space. I learned this after making a mushy batch where I'd piled everything too close together, and the moisture had nowhere to go. Now I make sure every piece has a little breathing room, and I crank the oven high enough that the sugars in the vegetables start to brown. If your pan is too small, use two pans instead of cramming everything onto one.

Serving It Your Way

This salad is flexible in a way that makes weeknight cooking easier. I've served it warm straight from the oven when I'm in a hurry, and I've let it sit at room temperature for an hour when I'm hosting and need to prep ahead. Both ways work beautifully. You can also pile it onto toasted bread for a open faced situation, or toss it with cooked pasta if you want to stretch it into a full dinner.

Make It Your Own

Once you get the hang of the basic method, you can swap in whatever vegetables you have on hand. I've used eggplant, mushrooms, and asparagus depending on the season, and I've added toasted pine nuts when I wanted a little crunch. A handful of arugula tossed in at the end adds a peppery bite, and sometimes I crumble a little feta on top instead of mozzarella if that's what I'm craving.

• Try sprinkling Italian seasoning or smoked paprika on the vegetables before roasting for an extra layer of flavor.
• If you don't have balsamic glaze, simmer regular balsamic vinegar with a spoonful of sugar until it thickens.
• Leftovers keep in the fridge for a day or two, just bring them back to room temperature before serving so the mozzarella softens up again.

Serve homemade meals comfortably with sturdy utensils and steak knives for everyday dining and special dinners.

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Save

This salad has become my go to when I want something that feels nourishing but not heavy, something that looks like I tried without actually needing much skill. It's proof that simple ingredients, a hot oven, and a little patience can turn into something you'll want to make again and again.

Recipe FAQs

→ Can I prepare the vegetables ahead of time?

Yes, you can chop all vegetables the night before and store them in an airtight container. Roast them fresh when ready to serve for the best caramelization and texture.

→ What temperature should the oven be for proper caramelization?

Preheat to 425°F (220°C). This high heat encourages browning and sweetness in the vegetables while keeping them tender inside. Stir halfway through the 20-25 minute roasting time for even cooking.

→ How do I prevent the mozzarella from getting rubbery?

Add the mozzarella pearls after the vegetables have cooled slightly, then gently fold them in. Avoid mixing while vegetables are piping hot, as this can cause the cheese to become tough or stringy.

→ What makes a good balsamic glaze for this dish?

Use a quality balsamic glaze rather than vinegar—it's thicker and sweeter. Look for one with a balanced flavor profile. For extra depth, reduce regular balsamic vinegar with honey in a small pan until syrupy.

→ Can I make this dish vegan?

Absolutely. Substitute mozzarella pearls with high-quality plant-based mozzarella or cashew mozzarella. The roasted vegetables and balsamic provide plenty of flavor and richness on their own.

→ What should I serve with this salad?

Pair with crisp white wines like Sauvignon Blanc or Pinot Grigio. It also works wonderfully as a side to grilled fish or chicken, or serve it as a standalone vegetarian main course.