Roasted Veggie Caprese Salad (Printable)

Caramelized roasted vegetables paired with mozzarella pearls and tangy balsamic glaze. An easy, vegetarian-friendly 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 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:

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 and season with sea salt and black pepper. Toss until all vegetables are evenly coated.
03 - Spread vegetables in a single layer on prepared baking sheet. Roast for 20-25 minutes, stirring once at the halfway point, until vegetables are tender with light caramelization. Remove from oven and allow to cool slightly.
04 - Transfer roasted vegetables to a serving platter or large bowl. Gently fold in mozzarella pearls to maintain their shape.
05 - Drizzle balsamic glaze and extra-virgin olive oil over the vegetable mixture. Add honey if additional sweetness is desired.
06 - Top with torn basil leaves and additional freshly ground black pepper. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It turns leftover produce into something that looks like you planned it all along.
  • Roasting the vegetables brings out a natural sweetness that pairs beautifully with creamy mozzarella.
  • You can serve it warm right out of the oven or let it cool to room temperature without losing any flavor.
  • It works as a main dish for lunch or a vibrant side that actually gets finished at dinner parties.
02 -
  • Crowding the baking sheet will steam the vegetables instead of roasting them, so use two sheets if you need to.
  • Let the vegetables cool for at least five minutes before adding the mozzarella, or the cheese will start to melt and lose its shape.
  • Torn basil tastes better than chopped, slicing it with a knife bruises the leaves and turns them dark.
03 -
  • A pinch of Italian seasoning on the vegetables before roasting adds an extra layer of flavor without much effort.
  • Use a high-quality balsamic glaze, the cheap versions can taste more like syrup than vinegar and throw off the balance.
  • If you want more richness, toss in some toasted pine nuts or diced avocado just before serving.
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