Save My cutting board was a mess of pepper scraps and zucchini ends when my neighbor leaned over the fence and asked what smelled so good. I hadn't even plated the salad yet, just pulled the sheet pan from the oven, and the scent of caramelized vegetables had drifted clear across the yard. That's when I knew this wasn't going to be just another side dish. The roasted veggies gave the classic Caprese a backbone it never had before, turning something delicate into something you could actually build a meal around.
I made this for a backyard dinner when I had nothing but a bag of peppers going soft and some mozzarella I'd bought on impulse. My friend Anna, who usually picks at salads, went back for thirds and texted me the next morning asking for the recipe. She said her kids ate it without complaint, which in her house is the highest possible praise. I've been making it ever since, tweaking the vegetables based on what needs using up, and it's never once disappointed.
Ingredients
- Zucchini: Diced small so it roasts quickly and gets those crispy brown edges without turning mushy.
- Red and yellow bell peppers: The color isn't just for looks; roasting brings out a natural sweetness that balances the tangy balsamic.
- Red onion: Cut into wedges instead of slicing thin so they hold their shape and develop caramelized edges.
- Cherry tomatoes: Halved so they blister and concentrate their flavor without completely collapsing into sauce.
- Olive oil: Use enough to coat everything lightly; it helps the vegetables brown instead of steam.
- Sea salt and black pepper: Season before roasting so the flavors penetrate while the vegetables cook.
- Mozzarella pearls: The small bocconcini stay intact and creamy, tucking into all the warm vegetable nooks.
- Balsamic glaze: The thick, syrupy kind that clings to everything instead of pooling at the bottom.
- Extra-virgin olive oil: A finishing drizzle adds richness and a peppery note the cooking oil can't provide.
- Honey: Optional, but a teaspoon smooths out any sharpness in the balsamic.
- Fresh basil: Torn by hand just before serving so it stays bright green and fragrant.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment so nothing sticks and cleanup is just crumpling paper. A hot oven is essential for caramelization, not steaming.
- Toss the vegetables:
- In a large bowl, coat the zucchini, peppers, onion, and tomatoes with olive oil, salt, and pepper until every piece glistens. Don't skimp on the tossing; even coverage means even roasting.
- Roast until caramelized:
- Spread everything in a single layer on the sheet and roast for 20 to 25 minutes, stirring once halfway through. You want tender vegetables with golden-brown edges and a few charred spots.
- Cool and combine:
- Let the vegetables cool for a few minutes so they don't melt the mozzarella on contact, then gently fold in the pearls on a serving platter. The cheese should soften slightly but still hold its shape.
- Dress and garnish:
- Drizzle with balsamic glaze and a swirl of extra-virgin olive oil, adding honey if you want a touch more sweetness. Scatter torn basil over the top and finish with a few grinds of black pepper.
Save The first time I brought this to a potluck, someone asked if it was from a restaurant. I laughed and said I'd thrown it together that morning with whatever was in the crisper drawer. But that's the beauty of roasting: it makes even the plainest vegetables taste like you put thought into them. It's become my go-to when I want to look like I tried without actually spending hours in the kitchen.
What to Do with Leftovers
The next day, the vegetables soak up the balsamic and get even more flavorful, almost like a marinated salad. I've piled leftovers onto crusty bread for lunch, stirred them into pasta with a little extra olive oil, and even scrambled them into eggs for breakfast. The mozzarella firms back up in the fridge, but it softens again at room temperature, so just let it sit out for 20 minutes before serving.
How to Make It Your Own
I've swapped in eggplant when I had it, tossed in a handful of toasted pine nuts for crunch, and once added diced avocado right before serving when a friend requested something creamy. A sprinkle of Italian seasoning before roasting gives it an herby backbone, and crumbled feta works if you want something sharper than mozzarella. The formula is forgiving, so use what you have and what sounds good.
Serving Suggestions
This works as a main if you add crusty bread or a side of quinoa, but it's also perfect alongside grilled chicken or fish. I've served it at room temperature for picnics and warm straight from the oven for weeknight dinners, and both ways feel right. A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness, though sparkling water with lemon works just as well.
- Serve it over arugula for extra greens and a peppery bite.
- Pair it with a simple pasta tossed in olive oil and garlic.
- Pack it in a container for lunch the next day; it travels well and tastes better cold than most salads.
Save Every time I make this, I'm reminded that the best meals don't need complicated techniques or specialty ingredients. Just a hot oven, good olive oil, and the willingness to let vegetables do what they do best: turn sweet and jammy and utterly irresistible.
Recipe FAQ
- → Can I prepare this salad ahead of time?
Yes, you can roast the vegetables several hours in advance and store them in an airtight container in the refrigerator. Add the mozzarella pearls and dressing just before serving to maintain the best texture and freshness.
- → What vegetables work best for roasting in this salad?
Denser vegetables like zucchini, bell peppers, and red onion roast beautifully and develop caramelization. Cherry tomatoes add sweetness, while mushrooms, eggplant, and asparagus are excellent substitutes or additions based on seasonal availability.
- → How do I achieve proper caramelization without overcooking?
Spread vegetables in a single layer without overcrowding the baking sheet. Stir halfway through roasting to ensure even cooking. Look for golden-brown edges and tender texture—typically 20-25 minutes at 425°F produces ideal results.
- → What's the best way to store leftovers?
Store roasted vegetables separately from mozzarella and dressing in airtight containers for up to three days. The vegetables taste excellent cold or reheated gently, while the mozzarella is best enjoyed fresh for optimal creaminess.
- → Can I make this salad vegan-friendly?
Absolutely. Substitute mozzarella pearls with plant-based alternatives that have similar melting properties. Ensure your balsamic glaze is vegan-certified, and all other ingredients are naturally plant-based for a fully vegan version.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the roasted vegetables and fresh basil beautifully. The acidity cuts through the richness of the mozzarella and balances the sweet balsamic glaze perfectly.