Roasted Veggie Caprese Salad (Printer-Friendly)

Caramelized roasted vegetables with mozzarella pearls and balsamic drizzle. Light, colorful, and ready in 45 minutes.

# 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 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

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes. Drizzle with 2 tablespoons olive oil, sea salt, and black pepper. Toss until evenly coated.
03 - Spread vegetables in a single layer on 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 1 tablespoon extra-virgin olive oil over the salad. Add honey if desired for additional sweetness.
06 - Top with torn basil leaves and additional freshly ground black pepper. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The roasting transforms ordinary vegetables into something deeply flavorful and almost addictive.
  • It works beautifully warm from the oven or at room temperature, so timing stress disappears.
  • The combination of creamy mozzarella and tangy balsamic feels indulgent without being heavy.
  • Everything roasts on one sheet pan, which means minimal cleanup and maximum flavor.
02 -
  • Crowding the vegetables on the pan will make them steam instead of roast, so use two sheets if you need to.
  • Add the mozzarella after roasting, not before, or it will turn rubbery and unpleasant in the oven.
  • Taste the vegetables before assembling and adjust salt if needed, roasting can dull seasoning.
03 -
  • Sprinkle a pinch of Italian seasoning on the vegetables before roasting for an herby, aromatic layer.
  • Use a good quality balsamic glaze, the cheap stuff can taste too vinegary and thin.
  • If you can't find mozzarella pearls, tear regular fresh mozzarella into bite-sized pieces.
  • A handful of arugula tossed in at the end adds a peppery bite that contrasts nicely with the sweetness.
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