Roasted Veggie Caprese Salad (Printable)

Caramelized roasted vegetables tossed with mozzarella pearls and balsamic glaze for a vibrant, satisfying dish.

# 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 Make:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Combine zucchini, bell peppers, red onion, and cherry tomatoes in a large bowl. Toss with olive oil, sea salt, and black pepper until evenly coated.
03 - Spread vegetables in a single layer on prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and lightly caramelized. Remove from oven and 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 vegetables and cheese. Add honey if desired for sweetness.
06 - Top with torn basil leaves and freshly ground black pepper. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It turns ordinary roasted vegetables into something that feels restaurant-worthy with almost no effort.
  • The contrast between warm, caramelized veggies and cool, creamy mozzarella is absolutely addictive.
  • You can make it ahead and serve it at room temperature, which means less stress when guests arrive.
  • It's naturally vegetarian and gluten-free, so it fits nearly every table without any awkward substitutions.
02 -
  • Don't skip the parchment paper—without it, the tomatoes will stick and tear when you try to scrape them off.
  • Stir the vegetables halfway through roasting or the ones on the edges will burn while the center stays pale.
  • Add the mozzarella after roasting, not before, or you'll end up with a rubbery, overcooked mess instead of creamy bites.
  • If your balsamic glaze is too thick, warm it gently in the microwave for a few seconds so it drizzles smoothly.
03 -
  • Sprinkle Italian seasoning or dried oregano on the vegetables before roasting for an extra layer of flavor that feels authentic and subtle.
  • Use a mix of heirloom cherry tomatoes if you can find them—the different colors and sweetness levels make the salad even more interesting.
  • If you want a vegan version, swap the mozzarella for plant-based cheese or skip it entirely and add more roasted vegetables and avocado instead.
  • Always taste your balsamic glaze before drizzling—some brands are sweeter than others, so adjust the honey accordingly.
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