Roasted Veggie Caprese Salad (Print version)

Caramelized roasted vegetables paired with fresh mozzarella and balsamic drizzle for a colorful, satisfying 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

# Cooking Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, sea salt, and black pepper until evenly coated.
03 - Spread seasoned vegetables in an even layer on the prepared baking sheet. Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized. Remove from oven and allow to cool slightly.
04 - Transfer roasted vegetables to a serving platter or large bowl. Gently fold in mozzarella pearls.
05 - Drizzle with balsamic glaze and extra-virgin olive oil. Add honey if a sweeter note is desired.
06 - Top with torn basil leaves and additional freshly ground black pepper. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Roasting the vegetables brings out a natural sweetness that cold salads just cant match.
  • The mozzarella pearls stay soft and creamy, mingling with the warm veggies in every bite.
  • It comes together in under an hour, yet looks like you spent the afternoon cooking.
  • You can serve it warm, cool, or at room temperature without losing any of its charm.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, losing that caramelized flavor.
  • Let the vegetables cool slightly before adding the mozzarella pearls, otherwise they'll melt into a puddle instead of staying creamy.
  • Tear the basil by hand instead of chopping it with a knife to avoid bruising the leaves and turning them dark.
03 -
  • Use a high oven temperature and don't skip the parchment paper, it prevents sticking and makes the cleanup effortless.
  • Stir the vegetables halfway through roasting so they caramelize evenly and don't burn on one side.
  • Drizzle the balsamic glaze and olive oil in a slow, circular motion so every bite gets a taste of the dressing.
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