Roasted Veggie Caprese Salad

The oven door clicked shut, and I watched the diced vegetables glisten under the kitchen light. My neighbor had dropped off a bag of bell peppers from her garden, and I wanted something brighter than my usual roasted veggie routine. I grabbed mozzarella pearls from the fridge, remembering a Caprese I'd had at a sidewalk cafe years ago, and thought: why not marry the two? That evening, the caramelized edges and creamy cheese made something I didn't expect, a salad that felt like summer even though it was October.

I made this for a potluck where everyone else brought pasta salads and coleslaw. Mine sat in a wide ceramic bowl, still faintly warm, with basil scattered on top like confetti. People kept asking if it was complicated, and I loved saying it was just roasted vegetables and cheese. By the end of the night, the bowl was empty, and I had three requests for the recipe.

Ingredients

• Zucchini: Dice it into even pieces so it roasts uniformly and gets those golden edges without turning mushy.
• Red and yellow bell peppers: The mix of colors makes the salad look alive, and roasting them brings out a sweet, almost jammy flavor.
• Red onion: Cut into wedges instead of rings so they hold their shape and caramelize beautifully in the oven.
• Cherry tomatoes: Halve them so they release just enough juice to mingle with the olive oil and create a light, natural dressing.
• Olive oil: Use enough to coat the vegetables lightly, this helps them roast instead of steam.
• Sea salt and black pepper: Simple seasoning lets the vegetables shine, but don't skip the pepper, it adds a subtle warmth.
• Mozzarella pearls: These little balls of cheese stay tender and creamy, folding into the warm veggies without melting away.
• Balsamic glaze: The thick, syrupy texture clings to every ingredient, adding a sweet tang that ties everything together.
• Extra virgin olive oil: A finishing drizzle adds richness and a fruity note that the roasted vegetables love.
• Honey: Optional, but a teaspoon balances the acidity of the balsamic if you prefer a sweeter finish.
• Fresh basil leaves: Tear them by hand just before serving so they release their fragrance and stay bright green.

Instructions

Preheat and Prep:

Set your oven to 425°F and line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This high heat is what gives the vegetables their caramelized edges.

Toss the Vegetables:

In a large bowl, combine zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper, tossing until every piece is lightly coated. Even coverage means even roasting, so take a moment to mix well.

Roast Until Caramelized:

Spread the vegetables in a single layer on the baking sheet and roast for 20 to 25 minutes, stirring once halfway through so they brown evenly. You'll know they're ready when the edges turn golden and the tomatoes start to burst.

Add the Cheese:

Let the vegetables cool for a few minutes, then transfer them to a serving platter or bowl and gently fold in the mozzarella pearls. The residual heat will warm the cheese just enough without melting it completely.

Dress and Garnish:

Drizzle with balsamic glaze and extra virgin olive oil, adding honey if you like a sweeter note. Finish with torn basil leaves and a few grinds of black pepper, then serve warm or at room temperature.

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One evening, I served this at a small dinner party on my back porch. The sun was setting, the air smelled like basil and balsamic, and my friend reached for a second serving before she'd finished her first. She said it reminded her of a trip to Tuscany, and I didn't tell her I'd made it up on a Tuesday with whatever was in my fridge. That's the magic of this salad, it feels special even when it's simple.

Serving Suggestions

This salad shines as a light lunch on its own, especially with a slice of crusty bread to soak up the balsamic and oil. I've also served it alongside grilled chicken or fish, where the bright vegetables and creamy cheese balance richer mains. For a casual dinner, pile it onto a platter and let everyone help themselves, it's the kind of dish that invites conversation. A crisp Sauvignon Blanc or Pinot Grigio is a perfect pairing, though sparkling water with lemon works just as well.

Storage and Make Ahead

You can roast the vegetables up to a day ahead and store them in an airtight container in the fridge, then bring them to room temperature or warm them gently before serving. I've found that adding the mozzarella and dressing just before serving keeps everything fresh and vibrant. Leftovers hold up for a day or two, though the basil will wilt and the mozzarella may firm up a bit. If you plan to make this ahead, keep the components separate and assemble right before serving for the best texture and flavor.

Variations and Substitutions

Sometimes I swap the mozzarella pearls for sliced fresh mozzarella or even torn burrata if I'm feeling indulgent. Adding avocado cubes or toasted pine nuts gives the salad extra richness and a satisfying crunch. If you want a hint of spice, sprinkle the vegetables with red pepper flakes before roasting, or toss in a handful of arugula for a peppery bite.

• Use sliced fresh mozzarella or burrata instead of pearls for a creamier texture.
• Add toasted pine nuts, avocado, or crumbled feta for extra flavor and richness.
• Sprinkle with Italian seasoning or red pepper flakes before roasting for a different flavor profile.

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This salad has become my go to whenever I need something colorful, easy, and a little bit impressive. I hope it finds a spot in your kitchen the way it has in mine.

Recipe Questions & Answers

→ Can I prepare the roasted vegetables ahead of time?

Yes, roast vegetables up to 2 days in advance and store in an airtight container in the refrigerator. Assemble with mozzarella and dressing just before serving to maintain freshness and prevent the cheese from becoming soggy.

→ What temperature should the oven be for roasting?

Preheat your oven to 425°F (220°C). This high heat creates caramelization on the vegetable surfaces while keeping their interiors tender. Stir halfway through the 20-25 minute cooking time for even browning.

→ Can I substitute the mozzarella pearls?

Absolutely. Sliced fresh mozzarella works wonderfully as a direct substitute. For a vegan version, use plant-based mozzarella. Burrata cheese also makes an luxurious alternative if you prefer extra creaminess.

→ How do I make this salad more filling?

Add avocado slices, toasted pine nuts, or candied walnuts for richness and texture. You can also include chickpeas or white beans for protein, or serve alongside crusty bread for a more substantial meal.

→ Is this salad suitable for meal prep?

Keep components separate for best results. Store roasted vegetables and mozzarella in separate containers, then toss with dressing and basil when ready to eat. This method keeps everything fresh and prevents wilting for up to 3 days.

→ What wines pair well with this dish?

Crisp white wines work best. Try Sauvignon Blanc for its herbaceous notes, Pinot Grigio for bright acidity, or Vermentino for a Mediterranean feel. These wines complement the roasted vegetables and fresh mozzarella beautifully.