Roasted Veggie Caprese Salad (Printable)

Caramelized roasted vegetables combined with mozzarella pearls, fresh basil, and balsamic glaze for a contemporary Italian classic.

# Components:

→ 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

# Method:

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 with olive oil, sea salt, and black pepper. Toss until evenly coated.
03 - Spread seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and lightly caramelized. Remove from oven and cool slightly.
04 - Transfer roasted vegetables to a serving platter or large bowl. Gently fold in mozzarella pearls.
05 - Drizzle balsamic glaze and extra-virgin olive oil over the salad. Add honey if enhanced sweetness is desired.
06 - Top with torn basil leaves and additional black pepper. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The roasting transforms ordinary vegetables into sweet, jammy bites that make cold mozzarella taste even creamier by contrast.
  • It looks like you spent an hour arranging farmers market produce, but it's really just one pan and less than 30 minutes of actual work.
  • You can serve it warm right after roasting or let it come to room temperature, so there's no stressful timing involved.
  • Leftovers taste even better the next day when the balsamic has soaked into every crevice.
02 -
  • Crowding the pan traps steam and makes the vegetables soggy instead of caramelized, so use two pans if you need to.
  • Stirring halfway through prevents the bottom layer from burning while the top stays pale.
  • Adding the mozzarella while the vegetables are still scorching hot will turn it into a melted puddle instead of creamy bites.
03 -
  • Use a light hand with the balsamic glaze; you can always add more, but you can't take it back once it's pooled at the bottom.
  • Tear the basil instead of cutting it with a knife to avoid bruising the leaves and turning them dark.
  • If your oven runs cool, bump the temperature to 450°F so the vegetables actually caramelize instead of just softening.
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