Save to Pinterest My neighbor brought over a basket of bell peppers and zucchini one August afternoon, more than she could use before leaving for vacation. I stood in my kitchen staring at the pile, craving something fresh but satisfying. That's when I remembered a Caprese I'd had at a bistro years ago, but this time I cranked the oven high and let the vegetables char at the edges. The sweetness that came out of those roasted peppers changed everything.
I made this for a small dinner party last spring, and everyone kept going back for seconds. One friend who usually skips salads ate two helpings and asked if I'd bottled the balsamic glaze myself. I hadn't, but the way the sweetness clung to the roasted onions made it taste like I had. That night, I realized this dish doesn't need much to shine.
Ingredients
- Zucchini: Dice it into even pieces so it roasts uniformly and gets those golden edges without turning mushy.
- Red and Yellow Bell Peppers: The mix of colors makes the dish look alive, and roasting them brings out a natural sweetness that balances the tangy balsamic.
- Red Onion: Cut into wedges, not rings, so they hold their shape and caramelize beautifully in the oven.
- Cherry Tomatoes: Halve them so they release some juice and mingle with the other vegetables as they roast.
- Olive Oil: Use enough to coat everything lightly, this helps with browning and keeps the vegetables from sticking.
- Sea Salt and Black Pepper: Season before roasting so the flavors soak in as the vegetables cook.
- Mozzarella Pearls: These little balls of creamy cheese add richness without overwhelming the vegetables.
- Balsamic Glaze: The thick, syrupy texture clings to every ingredient and adds a sweet tang that ties the whole dish together.
- Extra Virgin Olive Oil: A final drizzle of good quality oil adds a fruity finish.
- Honey: Optional, but a teaspoon can round out the acidity if your balsamic is sharp.
- Fresh Basil: Tear it by hand right before serving so it stays bright and fragrant.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment paper. This high heat is key for getting those caramelized edges.
- Toss the Vegetables:
- In a large bowl, mix the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper until every piece glistens. Don't be shy with the oil.
- Roast Until Golden:
- Spread everything in a single layer on the baking sheet and roast for 20 to 25 minutes, stirring once halfway through. You want tender vegetables with darkened, slightly charred spots.
- Cool and Combine:
- Let the vegetables cool for a few minutes, then transfer them to a serving platter or large bowl and gently fold in the mozzarella pearls. The residual heat will soften the cheese slightly.
- Dress and Garnish:
- Drizzle with balsamic glaze, extra virgin olive oil, and honey if using. Scatter torn basil leaves over the top and add a few grinds of black pepper.
- Serve:
- Enjoy it warm right away or let it come to room temperature. Both ways taste fantastic.
Save to Pinterest One evening, I made this for myself after a long day and ate it straight from the bowl on my back porch. The sun was setting, the basil smelled like summer, and I realized I didn't need a reason or a crowd to enjoy something this good. Sometimes the best meals are the ones you make just because.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to two days. The vegetables stay flavorful, though the basil will darken. You can eat it cold straight from the fridge, or let it come to room temperature for about 20 minutes. If you want it warm again, spread the vegetables on a baking sheet and reheat at 350°F for about 8 minutes, then add fresh mozzarella and basil.
Variations to Try
I've added diced eggplant when I had extra, and it soaked up the balsamic like a sponge. Toasted pine nuts or slivered almonds give it a nice crunch, and a handful of arugula tossed in at the end adds a peppery bite. If you want more protein, grilled chicken or chickpeas work beautifully. One time I used sliced fresh mozzarella instead of pearls, and it melted slightly into the warm vegetables, which was dreamy.
Pairing and Serving Ideas
This salad shines as a light lunch on its own, but it also works as a side next to grilled fish or roasted chicken. I've served it with crusty bread to soak up the balsamic, and it disappeared fast. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the sweetness of the roasted vegetables perfectly.
- Serve it family style on a large platter for a casual, colorful presentation
- Pack it for a picnic, it travels well and tastes great at room temperature
- Double the recipe if you're feeding a crowd, it's one of those dishes people always come back for
Save to Pinterest This dish reminds me that simple ingredients, when treated right, can feel like a celebration. Make it once, and you'll find yourself reaching for it again and again.
Common Recipe Questions
- → Can I prepare the vegetables ahead of time?
Yes, you can chop and refrigerate vegetables up to 24 hours in advance. Toss with oil, salt, and pepper just before roasting for best results and to prevent excess moisture.
- → What temperature should I roast the vegetables at?
Preheat your oven to 425°F (220°C). This high heat encourages caramelization and tender, slightly charred edges while keeping the vegetables vibrant.
- → Can I make this salad vegan?
Absolutely. Simply substitute mozzarella pearls with plant-based mozzarella or use cashew cream for a creamy element. The roasted vegetables remain the star of this dish.
- → How long does this salad keep in the refrigerator?
Best enjoyed fresh, but leftovers keep for up to 3 days refrigerated. Store vegetables and mozzarella separately from dressing. Bring to room temperature before serving for optimal flavor.
- → What wines pair well with this dish?
Crisp white wines work beautifully—try Sauvignon Blanc or Pinot Grigio. Their acidity complements the balsamic glaze and fresh basil perfectly.
- → Can I add protein to make it a complete meal?
Yes, grilled chicken, chickpeas, white beans, or crumbled feta are excellent additions. Toss warm proteins with the hot vegetables to absorb flavors.