Roasted Veggie Caprese Salad (Printable Version)

Vibrant roasted vegetables paired with creamy mozzarella and balsamic drizzle—a modern, colorful take on an Italian classic.

# 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

→ Garnish

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

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, sprinkle with sea salt and black pepper. Toss until evenly coated.
03 - Spread seasoned vegetables in an even layer on prepared baking sheet. Roast for 20-25 minutes, stirring once 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 with balsamic glaze and extra-virgin olive oil. Add honey if a sweeter profile is desired.
06 - Top with torn basil leaves and freshly ground black pepper. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The roasting brings out a deep, caramelized sweetness you never get from raw vegetables
  • It feels fancy enough for guests but requires almost no effort once everything is in the oven
  • You can serve it warm right after roasting or let it sit at room temperature, and it tastes incredible either way
  • The creamy mozzarella pearls make every bite feel indulgent without being heavy
02 -
  • Crowding the vegetables on the pan makes them steam instead of roast, so use two sheets if you need to
  • Stirring halfway through is essential, the bottom layer browns faster and needs to be flipped for even caramelization
  • Add the mozzarella after roasting, not before, or it will melt into a puddle
03 -
  • Sprinkle the vegetables with a pinch of Italian seasoning before roasting for an extra layer of flavor
  • Use a good quality balsamic glaze, the cheap stuff can taste too sharp and lack the syrupy sweetness
  • Tear the basil instead of cutting it, bruising releases more of its aromatic oils
  • If your vegetables release a lot of liquid, drain it off before adding the mozzarella so the salad doesn't get watery
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