Roasted Veggie Caprese Salad (Printable)

Caramelized roasted vegetables with mozzarella pearls and balsamic glaze. A modern Italian-inspired side that's vegetarian and gluten-free.

# 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

→ Garnish

13 - 1/4 cup fresh basil leaves, torn
14 - Freshly ground black pepper to taste

# Directions:

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. Drizzle with olive oil and season with sea salt and black pepper. Toss until vegetables are 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 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.
05 - Drizzle balsamic glaze and extra-virgin olive oil over the salad. Add honey if sweeter flavor is preferred.
06 - Top with torn basil leaves and additional black pepper to taste. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The roasting transforms ordinary vegetables into caramelized, flavor-packed bites that taste nothing like raw salad.
  • It works warm, cold, or anywhere in between, so you can make it ahead without worry.
  • The creamy mozzarella and sweet balsamic create a contrast that feels indulgent without being heavy.
  • You can swap in whatever vegetables you have on hand and it still turns out beautiful.
02 -
  • Don't crowd the baking sheet or the vegetables will steam instead of roast, use two pans if you need to.
  • Add the mozzarella only after the vegetables have cooled slightly, or it will melt into a stringy puddle instead of staying in tender pearls.
  • Taste your balsamic glaze before drizzling, some brands are sweeter than others and you might not need the honey at all.
03 -
  • Roast the vegetables on the top rack of the oven for even more caramelization and a bit of char on the edges.
  • Use a good quality balsamic glaze, the cheap stuff can taste too vinegary and thin, while the real thing has a syrupy sweetness that makes the dish.
  • Tear the basil at the last possible moment, it bruises quickly and loses its bright green color if you prep it too early.
Go Back