Roasted Veggie Caprese Salad (Printable)

Caramelized roasted vegetables paired with mozzarella pearls and balsamic glaze. A light, vibrant dish perfect for lunch or as a side.

# Ingredient list:

→ 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 mixing bowl, combine diced zucchini, chopped bell peppers, red onion wedges, and halved cherry tomatoes. Drizzle with olive oil and season with sea salt and black pepper. Toss until all vegetables are evenly coated.
03 - Spread coated vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring once at the midpoint, 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, being careful not to break them.
05 - Drizzle balsamic glaze and extra-virgin olive oil over the vegetable and mozzarella mixture. If desired, add honey for additional sweetness.
06 - Top with torn fresh basil leaves and additional freshly ground black pepper to taste. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The vegetables caramelize into sweet, smoky bites that taste nothing like raw salad fillers.
  • Every forkful gives you creamy mozzarella against tender roasted veggies and that sticky-sweet balsamic finish.
  • It looks like you spent an hour arranging it, but it's really just tossing and roasting.
  • You can serve it warm right out of the oven or let it cool to room temperature without losing any magic.
02 -
  • Don't crowd the baking sheet or the vegetables will steam instead of caramelize, and you'll miss out on those sweet, browned edges.
  • Let the vegetables cool for at least five minutes before adding the mozzarella, or it'll turn into a melted puddle instead of creamy little bites.
  • Tear the basil at the last second because it bruises and darkens quickly, losing that bright green color and fresh flavor.
03 -
  • Use a really good balsamic glaze, the thick kind that coats the back of a spoon, because watery balsamic vinegar won't cling to the vegetables.
  • If your mozzarella pearls are swimming in liquid, drain and pat them dry so they don't water down the salad.
  • Taste a roasted vegetable before you pull the pan out, if it's not sweet and a little charred, give it another five minutes.
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