Roasted Veggie Caprese Salad (Printable)

Caramelized roasted vegetables paired with creamy mozzarella pearls and sweet-tangy balsamic glaze.

# 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

→ 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, salt, and pepper until evenly coated.
03 - Spread seasoned 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 if a sweeter note is desired.
06 - Top with torn basil leaves and freshly ground black pepper. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It turns everyday vegetables into something that tastes special without any fancy technique or hard to find ingredients.
  • You can serve it warm right out of the oven or let it sit at room temperature, so theres no stress about timing.
  • The contrast between hot caramelized veggies and cold creamy mozzarella is the kind of texture combo that keeps you coming back for another bite.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, and you'll miss out on those caramelized edges that make this salad sing.
  • Add the mozzarella after the vegetables cool slightly, otherwise it starts to melt and lose its shape.
  • Taste the balsamic glaze before drizzling, some brands are sweeter than others and you might not need the honey at all.
03 -
  • Use a hot oven and don't skip the parchment paper, it prevents sticking and makes cleanup so much faster.
  • Tear the basil at the last second before serving so it stays bright green and doesn't bruise too much sitting in the salad.
  • Taste as you go, especially the dressing, because balsamic glazes vary wildly in sweetness and you might want more or less honey depending on the brand.
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