Roasted Veggie Caprese Salad (Printable Version)

Caramelized roasted vegetables with mozzarella pearls and balsamic glaze. Fresh, light, and ready in under an hour.

# 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

# How to Make It:

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

# Expert Advice:

01 -
  • It rescues tired vegetables and makes them taste like they were planned all along.
  • You can serve it warm right out of the oven or let it sit on the counter while you finish everything else.
  • The roasting does most of the work, so youre free to clean up or pour a glass of wine.
  • It looks impressive enough for company but feels easy enough for a weeknight.
02 -
  • Crowding the baking sheet will steam the vegetables instead of roasting them, so use two sheets if you need to.
  • Let the vegetables cool for a few minutes before adding the mozzarella, or it will melt completely and lose its shape.
  • Balsamic glaze is thicker and sweeter than regular balsamic vinegar, if you only have vinegar, simmer it with a little sugar until it reduces.
03 -
  • Use a very hot oven and dont open the door too often, the heat needs to stay high for proper caramelization.
  • Taste a vegetable piece before assembling, if it needs more salt, season the whole batch before adding the mozzarella.
  • Torn basil releases more aroma than sliced, and adding it at the last second keeps it vibrant and green.
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