Roasted Veggie Caprese Salad

I was standing in front of my fridge on a Tuesday night, staring at a drawer full of vegetables that were dangerously close to their expiration date. The zucchini had that slight wrinkle, the peppers were still bright but wouldn't be for long, and I had exactly one plan: roast everything and hope for the best. What came out of that oven wasn't just salvaged produce—it was sweet, caramelized, and begging to be paired with something creamy. I tore open a container of mozzarella pearls, drizzled on some balsamic I'd been hoarding, and took a bite that made me forget I was eating leftovers at all.

The first time I brought this to a potluck, I watched someone take a bite and immediately ask if I'd been to culinary school. I laughed because the truth was I'd thrown it together that morning in my pajamas, still half asleep. But that's the magic of roasting vegetables—the oven does most of the work, coaxing out sugars and deepening flavors while you sip your coffee. By the time I added the mozzarella and basil, it looked like I'd spent hours on it. I didn't correct anyone's assumptions.

Ingredients

• Zucchini: Dice it into even pieces so it roasts uniformly, and don't worry if it releases water—that moisture evaporates in the oven, leaving behind concentrated flavor.
• Red and yellow bell peppers: The mix of colors isn't just pretty, it adds layers of sweetness that balance the acidity of the tomatoes and balsamic.
• Red onion: Cut into wedges instead of chopping so they hold their shape and caramelize beautifully without turning to mush.
• Cherry tomatoes: Halve them so their juices release and mingle with the other vegetables, creating little pockets of tangy sweetness.
• Olive oil: Use enough to coat everything lightly—it helps with browning and keeps the veggies from sticking to the pan.
• Sea salt and black pepper: Season generously before roasting because vegetables need more salt than you think to bring out their natural flavors.
• Mozzarella pearls: These little bocconcini balls stay creamy and soft, and their mild flavor lets the roasted vegetables shine.
• Balsamic glaze: The thick, syrupy kind is what you want here—it clings to the vegetables and adds a sweet-tart finish that ties everything together.
• Extra-virgin olive oil: A final drizzle adds richness and a peppery note that makes the salad feel more luxurious.
• Honey: Optional, but a teaspoon balances out any sharpness in the balsamic and makes the whole dish a little more craveable.
• Fresh basil: Tear it instead of chopping so it bruises slightly and releases its fragrance—whole leaves look prettier, too.

Instructions

Preheat and prep:

Set your oven to 425°F and line a baking sheet with parchment paper so cleanup is painless. This high heat is crucial for getting those caramelized edges.

Toss the vegetables:

In a large bowl, combine the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper, making sure every piece is lightly coated. Your hands work better than a spoon here.

Roast until golden:

Spread everything in a single layer on the baking sheet—crowding will steam the vegetables instead of roasting them. After 10 minutes, give them a stir, then let them go another 10 to 15 minutes until the edges are golden and slightly charred.

Cool and combine:

Let the vegetables cool for a few minutes so they don't melt the mozzarella too much, then gently fold in the pearls. The slight warmth will soften the cheese just enough.

Dress and garnish:

Drizzle on the balsamic glaze, olive oil, and honey if you're using it, then scatter torn basil leaves and a few grinds of black pepper over the top. Serve it warm or let it sit at room temperature—it's good either way.

Save

One summer evening, I served this salad on my back patio with a bottle of cold Pinot Grigio and a loaf of crusty bread. My friend Kate, who usually picks around vegetables, went back for seconds and then thirds, mopping up the balsamic pooled at the bottom of the bowl with her bread. She looked up at me and said, I think I finally get why people say vegetables can be exciting. I didn't say anything, just smiled and refilled her glass, because sometimes food speaks louder than any explanation could.

How to Get the Best Caramelization

The secret to deeply caramelized vegetables is space and heat. If you pile them too close together, they'll steam in their own moisture instead of browning. Spread them out in a single layer, leaving a little room between each piece, and resist the urge to lower the oven temperature. That 425°F heat is what transforms bland vegetables into something sweet and complex. If your oven runs cool, bump it up to 450°F and keep a close eye on them during the last few minutes.

Serving Suggestions and Pairings

This salad works as a side dish next to grilled chicken or fish, but it's hearty enough to stand alone as a light lunch with some bread on the side. I've also served it over arugula for extra greens, or spooned it onto crostini as an appetizer that disappears faster than I can refill the platter. It pairs beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio, but a sparkling water with lemon works just as well if you're keeping things casual.

Make-Ahead and Storage Tips

You can roast the vegetables up to two days in advance and store them in an airtight container in the fridge. When you're ready to serve, let them come to room temperature or warm them gently in the oven, then add the mozzarella and dressing. The salad tastes best within a few hours of assembling, but leftovers will keep for a day—just know the basil will wilt and the mozzarella will firm up a bit.

• Add avocado slices or toasted pine nuts right before serving for extra richness and crunch.
• Toss in a handful of arugula or baby spinach to stretch the salad and add a peppery bite.
• If you have leftover roasted vegetables, pile them onto a pizza crust with mozzarella for an easy weeknight dinner.

Save

This salad has become my go-to whenever I need something that looks impressive but doesn't require much thought. It's the kind of dish that makes you look like you have your life together, even when you absolutely don't.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can roast the vegetables and store them in an airtight container for up to two days. Add the mozzarella and dressing just before serving to maintain freshness and texture.

→ What vegetables work best for roasting?

Firm vegetables with similar cooking times work best. Zucchini, bell peppers, cherry tomatoes, red onion, eggplant, and asparagus all roast beautifully. Avoid watery vegetables like cucumber.

→ How do I achieve the perfect caramelization?

Ensure vegetables are cut into uniform pieces, spread in a single layer, and roast at 425°F. Stir halfway through cooking and don't overcrowd the pan, which traps steam instead of browning the vegetables.

→ Can I substitute the mozzarella?

Absolutely. Fresh ricotta, goat cheese, or plant-based mozzarella are excellent alternatives. For vegan versions, use plant-based cheese that melts slightly when warm.

→ What's the best way to serve this dish?

Serve warm or at room temperature, depending on preference. Pair with crisp white wines like Sauvignon Blanc or Pinot Grigio for a complete meal experience.

→ How can I add more nutrition or flavor?

Top with toasted pine nuts or pumpkin seeds for crunch, add avocado slices for creaminess, or sprinkle Italian seasoning before roasting for deeper herb flavors.