Roasted Veggie Caprese Salad (Printable)

Caramelized roasted vegetables with mozzarella pearls and balsamic drizzle. A light, vegetarian Italian-inspired dish.

# 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

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper until evenly coated.
03 - Spread vegetables in an even layer on the prepared baking sheet. Roast for 20-25 minutes, stirring once halfway through, until tender and lightly caramelized. Remove from oven and let 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 flavor is desired.
06 - Top with torn basil leaves and additional freshly ground black pepper. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It turns humble vegetables into something that feels fancy enough for company but easy enough for a weeknight.
  • The roasting brings out a natural sweetness that makes even picky eaters reach for seconds.
  • You can serve it warm right out of the oven or let it sit at room temperature, so there's no pressure on timing.
  • It's one of those rare dishes that tastes like effort but really just requires chopping and waiting.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, and you'll miss out on those caramelized edges.
  • Let the roasted vegetables cool for a few minutes before adding the mozzarella, or the cheese will melt into a puddle instead of staying in soft, creamy pearls.
  • Taste the balsamic glaze before drizzling, some brands are sweeter than others, and you might want to skip the honey.
03 -
  • Roast the vegetables on the top rack of the oven for more intense caramelization on the edges.
  • If your balsamic glaze is too thin, simmer regular balsamic vinegar in a small pan until it reduces and thickens.
  • Make a double batch of roasted vegetables and use the extras in grain bowls, frittatas, or sandwiches throughout the week.
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