Roasted Veggie Caprese Salad (Printable)

Caramelized roasted vegetables tossed with mozzarella pearls and balsamic glaze for a modern Italian-inspired dish.

# What You'll 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 fresh mozzarella pearls (bocconcini)

→ Dressing

10 - 2 tablespoons balsamic glaze
11 - 1 tablespoon extra-virgin olive oil
12 - 1 teaspoon honey (optional)

→ 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, combine zucchini, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, sea salt, and black pepper. Toss until evenly coated.
03 - Spread vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and lightly caramelized. Remove from oven and cool slightly.
04 - Transfer roasted vegetables to a serving platter or large bowl. Gently fold in mozzarella pearls.
05 - Drizzle balsamic glaze and extra-virgin olive oil over the salad. Add honey if desired for additional sweetness.
06 - Top with torn basil leaves and freshly ground black pepper. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The roasting process coaxes out natural sugars in the vegetables, making even picky eaters ask for seconds.
  • You can serve it warm right out of the oven or let it come to room temperature, so theres no pressure on timing.
  • It looks stunning on the table with all those colors, but requires almost no fancy technique.
  • The balsamic glaze adds a restaurant-quality finish without any extra effort.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, and you'll miss out on the caramelization.
  • Stir the vegetables halfway through roasting so they brown evenly, I forgot once and ended up with burnt onions and pale zucchini.
  • Wait until the vegetables cool a bit before adding the mozzarella, otherwise it melts into a puddle.
  • Use a thick balsamic glaze, not regular vinegar, or the salad will turn watery and lose its sweetness.
03 -
  • Cut all your vegetables to roughly the same size so they roast at the same rate and nothing burns while something else stays raw.
  • Use a hot oven and resist the urge to lower the temperature, that high heat is what creates the caramelization and sweetness.
  • Taste the salad before serving and adjust with more salt, pepper, or balsamic glaze, every batch of vegetables is a little different.
  • Tear the basil instead of cutting it with a knife to avoid bruising the leaves and losing that fresh, bright flavor.
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