Roasted Veggie Caprese Salad (Print View)

Caramelized roasted vegetables, mozzarella pearls, and balsamic glaze create a vibrant, modern salad perfect for lunch or sides.

# 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, optional

→ Garnish

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

# Step-by-Step Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine diced zucchini, red bell pepper, yellow bell pepper, red onion wedges, and halved cherry tomatoes. Drizzle 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 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 a sweeter profile is desired.
06 - Top with torn basil leaves and fresh cracked black pepper. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The roasted vegetables bring a smoky sweetness that makes regular Caprese feel like a rough draft.
  • Its flexible enough to serve warm on a chilly evening or cool on a hot afternoon without losing any charm.
  • You get all the elegance of a composed salad with almost zero fussy plating required.
  • The balsamic glaze does all the work of a complicated dressing in one quick drizzle.
02 -
  • Overcrowding the baking sheet will steam the vegetables instead of roasting them, so use two pans if you need to.
  • Add the mozzarella after roasting, not before, or youll end up with melted cheese instead of creamy pearls.
  • Balsamic glaze and balsamic vinegar are not the same thing, the glaze is thick and sweet and wont make your salad watery.
03 -
  • Toss the basil with a tiny drizzle of olive oil before adding it to keep the leaves from wilting too fast.
  • If your balsamic glaze is too thick, warm it gently in the microwave for a few seconds so it drizzles smoothly.
  • Roast an extra pan of vegetables and keep them in the fridge for grain bowls, pastas, or scrambled eggs throughout the week.
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