Roasted Veggie Caprese Salad

Summer dinners at my apartment usually mean I'm too warm to turn on the stove for long. One evening, I opened the fridge to find a jumble of bell peppers and zucchini I'd bought with good intentions but no real plan. I thought about Caprese salad, then wondered what would happen if I roasted everything first. The vegetables came out sweet and smoky, and when I tossed them with cool mozzarella and basil, it felt like I'd stumbled onto something that made the heat worth it.

I made this for a small gathering once, setting it out on a big wooden board with the basil still bright green on top. People kept going back for more, and someone asked if I'd taken a cooking class. I hadn't, but I liked that roasting vegetables and adding cheese could feel that impressive. It's one of those dishes that makes you look more skilled than the effort required.

Ingredients

• Zucchini: Dice it into even pieces so it roasts uniformly and doesn't turn mushy on one side while staying firm on the other.
• Red and yellow bell peppers: The mix of colors makes the salad look alive, and roasting them brings out a sweet, slightly charred flavor that raw peppers can't match.
• Red onion: Cut into wedges rather than thin slices so they hold their shape and caramelize instead of burning.
• Cherry tomatoes: Halve them so their juices release and mingle with the other vegetables, adding a burst of acidity.
• Olive oil: Use enough to coat everything lightly, this helps the vegetables brown and prevents sticking.
• Sea salt and black pepper: Season before roasting so the flavors penetrate as the vegetables cook.
• Mozzarella pearls: Their small size and creamy texture make them easy to distribute throughout the salad without overwhelming it.
• Balsamic glaze: The thick, sweet-tart glaze clings to the vegetables better than regular vinegar and adds a glossy finish.
• Extra-virgin olive oil: A drizzle at the end adds richness and a fruity note that balances the balsamic.
• Honey: Optional, but a teaspoon deepens the sweetness if your balsamic glaze is too sharp.
• Fresh basil: Tear it by hand just before serving so it stays fragrant and doesn't bruise into dark spots.

Instructions

Preheat and prep:

Set your oven to 425°F and line a baking sheet with parchment paper. This temperature is high enough to caramelize the vegetables without drying them out.

Toss the vegetables:

In a large bowl, combine the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper, making sure every piece is coated. Use your hands if you need to, it's faster and more thorough.

Roast until caramelized:

Spread the vegetables in a single layer on the baking sheet, giving them space so they roast instead of steam. After about 12 minutes, stir them once, then let them finish until the edges are golden and slightly charred, about 20 to 25 minutes total.

Cool slightly:

Remove the baking sheet from the oven and let the vegetables sit for a few minutes. This keeps the mozzarella from melting into a puddle when you add it.

Combine with cheese:

Transfer the roasted vegetables to a serving platter or large bowl, then gently fold in the mozzarella pearls. The contrast between warm vegetables and cool cheese is part of what makes this work.

Dress and garnish:

Drizzle the balsamic glaze and extra-virgin olive oil over the top, add honey if you like, then scatter the torn basil leaves and a few grinds of black pepper. Serve it right away or let it come to room temperature.

Pin It

One night, I brought this to a friend's backyard dinner, and we ate it straight from the platter with forks, standing around the table as the sun went down. Someone said it tasted like summer in a bowl, and I realized that's exactly what I wanted from food sometimes, not just flavor, but a feeling. It's been my go-to ever since when I want something that feels special without the stress.

Choosing Your Vegetables

You can swap in whatever needs using up, but stick to vegetables that roast well and won't release too much water. Eggplant, asparagus, or even cubed sweet potato work beautifully here. I've learned to avoid delicate greens or anything that wilts too fast, they don't hold up to the heat and end up looking sad next to the peppers and zucchini.

Serving Suggestions

This salad is flexible enough to serve warm right after roasting or at room temperature an hour later. I like it alongside grilled chicken or fish, but it also works on its own with crusty bread for lunch. If you're feeding a crowd, double the recipe and spread it on a large platter, it disappears faster than you'd expect.

Storage and Make-Ahead Tips

You can roast the vegetables a day ahead and store them in the fridge, then bring them to room temperature before assembling. The mozzarella and basil should be added just before serving so they stay fresh. Leftovers keep for up to two days, though the basil will wilt and the mozzarella will soften, so it's best eaten the day you make it.

• Roast the vegetables up to 24 hours in advance and store them covered in the refrigerator.
• Add the mozzarella, balsamic glaze, and basil right before serving to keep everything looking and tasting fresh.
• If reheating, warm the vegetables gently in a low oven and add the cheese and garnishes after.

Pin It

This salad has become my answer when I want something colorful and satisfying without spending the whole evening in the kitchen. It reminds me that good food doesn't have to be complicated, just thoughtful.

Recipe FAQs

→ Can I prepare the vegetables ahead of time?

Yes, you can chop vegetables up to 24 hours in advance and store them in the refrigerator. Toss with oil and seasonings just before roasting for best results.

→ What temperature should the salad be served at?

This salad is delicious served warm immediately after assembly or at room temperature. Both ways showcase the caramelized vegetables beautifully.

→ Can I use different vegetables?

Absolutely. Try eggplant, mushrooms, asparagus, or Brussels sprouts. Keep similar-sized pieces for even roasting and adjust cooking time as needed.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully overnight. Bring to room temperature before serving.

→ What wine pairs well with this salad?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the roasted vegetables and balsamic glaze perfectly. Light-bodied Italian whites also work wonderfully.

→ Can I make this vegan?

Yes, substitute mozzarella pearls with plant-based mozzarella or add roasted nuts for richness. Verify that your balsamic glaze contains no animal products.