Save My oven timer went off just as my neighbor knocked on the door, and I panicked thinking I'd burned the vegetables. Instead, I opened the oven to the most gorgeous caramelized peppers and zucchini I'd ever seen, their edges golden and sweet-smelling. She ended up staying for lunch, and we ate this salad straight from the baking sheet with forks, laughing at how something so simple could taste so bright. That afternoon taught me that roasting vegetables transforms them into something almost dessert-like, especially when you let them go just a little longer than you think. Now I make this salad whenever I want to feel that same kind of easy, unplanned joy.
I brought this to a potluck once, worried it was too plain compared to the casseroles and pasta bakes. By the end of the night, three people had asked for the recipe, and one friend admitted she'd gone back for thirds. It turns out that when vegetables taste this good, nobody misses the heaviness. I realized then that simplicity, when done right, always wins.
Ingredients
- Zucchini: Dice it into even pieces so it roasts uniformly, and don't worry if it releases moisture, that will evaporate in the hot oven.
- Red and yellow bell peppers: These turn incredibly sweet when roasted, and using both colors makes the salad look like a painting.
- Red onion: Cut into wedges instead of chopping so the layers soften and caramelize without falling apart.
- Cherry tomatoes: Halve them so their juices concentrate and mingle with the olive oil, creating a natural dressing.
- Olive oil: Use enough to coat everything lightly, this is what helps the vegetables brown and develop flavor.
- Sea salt and black pepper: Season generously before roasting, the heat will mellow the saltiness and deepen the pepper.
- Mozzarella pearls: Their creamy coolness contrasts beautifully with the warm vegetables, and they don't need any prep.
- Balsamic glaze: The thick, syrupy kind works best here, adding sweetness and tang without making the salad soggy.
- Extra-virgin olive oil: A final drizzle of good olive oil adds richness and ties all the flavors together.
- Honey: Optional, but a teaspoon makes the glaze taste almost like candy.
- Fresh basil: Tear it by hand right before serving so it releases its perfume and stays vibrant green.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment paper so cleanup is a breeze. The high heat is key to getting those caramelized edges.
- Toss the vegetables:
- In a large bowl, coat the zucchini, peppers, onion, and tomatoes with olive oil, salt, and pepper until every piece glistens. Don't skip this step, it ensures even seasoning.
- Roast until golden:
- Spread everything in a single layer on the baking sheet and roast for 20 to 25 minutes, stirring halfway through. You'll know they're done when the edges are brown and the vegetables smell sweet.
- Cool and combine:
- Let the vegetables cool slightly, then transfer them to a serving platter and gently fold in the mozzarella pearls. The residual heat will soften the cheese just a bit.
- Dress and garnish:
- Drizzle with balsamic glaze and olive oil, add honey if you like, then scatter torn basil and a few grinds of black pepper on top. Serve it warm or at room temperature, both ways are delicious.
Save The first time I made this for my sister, she was in the middle of a stressful week and barely spoke while she ate. When she finished, she looked up and said it tasted like summer in a bowl, and I knew I'd made something that could comfort without being heavy. Food that feels like sunshine is rare, and this salad delivers it every time.
Serving Suggestions
This salad works as a light lunch on its own, or you can serve it alongside grilled chicken or fish for a more substantial meal. I've also piled it onto toasted sourdough for an open-faced sandwich that feels fancy but takes no extra effort. It pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio, the acidity cuts through the sweetness of the vegetables. Leftovers, if you have any, are wonderful stirred into pasta the next day.
Make It Your Own
If you want more richness, toss in some diced avocado or toasted pine nuts right before serving. You can swap the mozzarella pearls for sliced fresh mozzarella or even crumbled feta if you prefer something tangier. A sprinkle of Italian seasoning on the vegetables before roasting adds an herby depth, and a handful of arugula stirred in at the end gives it a peppery bite. This recipe is forgiving, so trust your instincts and use what you have on hand.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days, though the basil will darken and the mozzarella will firm up. You can eat it cold straight from the fridge, or let it come to room temperature for about 20 minutes to bring back some of the flavors. If you want to refresh it, add a drizzle of fresh olive oil and a few torn basil leaves right before serving.
- Keep the dressing separate if you're making this ahead, so the vegetables don't get soggy.
- Roasted vegetables actually taste better the next day once the flavors have melded together.
- Don't freeze this salad, the texture of the vegetables and cheese won't survive the thaw.
Save This salad has a way of making ordinary weeknights feel special without any fuss. I hope it brings you the same kind of easy happiness it's brought to my table.
Cooking Q&A
- → Can I prepare this ahead of time?
Yes, you can roast the vegetables up to 2 hours in advance and store them covered in the refrigerator. Add the mozzarella, dressing, and basil just before serving to maintain the best texture and flavor.
- → What vegetables work best for roasting?
Denser vegetables like zucchini, bell peppers, and onions caramelize beautifully. Cherry tomatoes add sweetness but roast quickly, so consider adding them halfway through if you prefer less softened tomatoes.
- → How do I prevent vegetables from sticking?
Line your baking sheet with parchment paper and ensure vegetables are evenly coated with olive oil. Stir them halfway through roasting for even browning and to prevent sticking.
- → What can substitute for mozzarella pearls?
Fresh mozzarella sliced into bite-sized pieces works equally well. For a vegan version, use plant-based mozzarella. Both will complement the roasted vegetables beautifully.
- → Can this be served warm or cold?
Absolutely. Serve immediately while vegetables are warm, or let cool to room temperature for a refreshing dish. Both preparations showcase the flavors wonderfully.
- → What wine pairs with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the fresh vegetables and tangy balsamic beautifully. The acidity balances the creamy mozzarella and sweet caramelization.