Roasted Veggie Caprese Salad

My neighbor showed up with a basket of bell peppers one August evening, more than she could use before they turned. I had mozzarella in the fridge and a vague idea about Caprese, but something told me to roast everything first. The kitchen filled with that sweet, almost smoky smell of caramelizing vegetables, and when I tossed them with the cool mozzarella, it felt like I'd stumbled onto something that belonged in my rotation forever.

I made this for a potluck where everyone else brought pasta salads and coleslaw. Mine was the only dish that disappeared completely, and three people asked for the recipe before we even cleared the table. One friend said it tasted like summer had been condensed into a bowl, which might be the nicest thing anyone's ever said about my cooking.

Ingredients

• Zucchini: Dice it into even pieces so it roasts uniformly, and don't worry if the edges get a little charred, that's where the flavor hides.
• Red and yellow bell peppers: The mix of colors isn't just pretty, the red ones are sweeter and the yellow ones have a slight tang that balances everything.
• Red onion: Cut into wedges instead of rings so they hold their shape and develop those caramelized edges without falling apart.
• Cherry tomatoes: Halve them so they release some juice and mingle with the other vegetables, creating a natural dressing as they roast.
• Olive oil for roasting: Use enough to coat everything lightly, it helps the vegetables brown instead of steam.
• Sea salt and black pepper: Season generously before roasting because the heat mellows the salt and the pepper gets toasty and fragrant.
• Mozzarella pearls: The small bocconcini are perfect for this because they nestle between the vegetables and stay creamy without melting.
• Balsamic glaze: This is the thick, syrupy kind, not regular vinegar, and it adds a concentrated sweet-sour punch.
• Extra-virgin olive oil for drizzling: A good finishing oil makes all the difference, it coats your palate and carries the other flavors.
• Honey: Optional, but a teaspoon smooths out any sharpness in the balsamic if yours is particularly tangy.
• Fresh basil: Tear it instead of cutting it to avoid bruising, and add it at the very end so it stays bright and aromatic.

Instructions

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Preheat and Prep:

Set your oven to 425°F and line a baking sheet with parchment paper. This high heat is key to getting those caramelized edges without turning the vegetables mushy.

Toss the Vegetables:

In a large bowl, combine the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper, using your hands to make sure every piece is coated. It should glisten but not be swimming in oil.

Roast Until Caramelized:

Spread everything in a single layer on the baking sheet, giving each piece some space so they roast instead of steam. Bake for 20 to 25 minutes, stirring halfway through, until the edges are golden and slightly charred.

Cool and Combine:

Let the vegetables cool for a few minutes, then transfer them to a serving platter or bowl and gently fold in the mozzarella pearls. The slight warmth will soften the cheese just a bit without melting it.

Dress and Garnish:

Drizzle with balsamic glaze and a swirl of extra-virgin olive oil, add honey if you like it sweeter, then scatter torn basil leaves over the top and finish with a few grinds of black pepper. Serve it right away or let it sit at room temperature.

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The first time I served this at a family dinner, my uncle, who usually only eats salad under protest, went back for seconds. He said he didn't realize vegetables could taste like that, and I caught him scraping the last bits of balsamic off the platter with a piece of bread.

Serving Suggestions

This salad works beautifully on its own for a light lunch, but I've also served it alongside grilled chicken or fish when I need something that feels special but doesn't require much effort. It's substantial enough to feel like a real dish, not just a side thought, and the colors make everything else on the table look better too.

Make-Ahead Tips

You can roast the vegetables up to a day ahead and store them in the fridge, then bring them to room temperature before assembling. I don't recommend adding the mozzarella or dressing until you're ready to serve because the cheese can get watery and the basil will wilt if it sits too long.

Customization Ideas

I've added everything from sliced avocado to toasted pine nuts depending on what's in the pantry, and once I tossed in some white beans to make it more filling. A sprinkle of Italian seasoning on the vegetables before roasting adds another layer of flavor, and if you want it vegan, the plant-based mozzarella works surprisingly well.

• Try adding a handful of arugula or baby spinach for extra greens and a peppery bite.
• Swap the balsamic glaze for a lemon vinaigrette if you want something brighter and less sweet.
• Toss in some cooked quinoa or farro to turn this into a hearty grain bowl.

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This is the kind of recipe that makes people think you're a better cook than you actually are, which is always a nice feeling. It's colorful, it's delicious, and it reminds you that sometimes the simplest ideas are the ones that stick around.

Recipe FAQ

→ Can I prepare the roasted vegetables ahead of time?

Yes, roast the vegetables up to 2 days ahead and store in an airtight container in the refrigerator. Assemble with mozzarella and dressing just before serving to maintain the best texture and flavor.

→ What temperature should the oven be for roasting?

Preheat your oven to 425°F (220°C). This high heat creates caramelization on the vegetable surfaces while keeping the interiors tender. Roast for 20-25 minutes, stirring halfway through.

→ Can I use different vegetables in this salad?

Absolutely. Try eggplant, asparagus, mushrooms, or carrots. Choose vegetables with similar cooking times, cut them to uniform sizes, and adjust roasting time as needed based on thickness.

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

Serve warm or at room temperature. If serving warm, let the roasted vegetables cool for 5-10 minutes first so the mozzarella doesn't melt completely. Room temperature allows all flavors to shine.

→ How can I make this more filling?

Add diced avocado, toasted pine nuts, or crispy chickpeas for extra richness and protein. Serve over fresh mixed greens or with crusty bread to make it a complete meal.

→ Is there a vegan version of this salad?

Yes, substitute the mozzarella pearls with plant-based mozzarella or use thick slices of pressed tofu. The roasted vegetables and balsamic glaze remain the same, creating a satisfying vegan option.