Roasted Veggie Caprese Salad (Print Version)

Caramelized roasted vegetables, creamy mozzarella pearls, and tangy balsamic glaze come together in this vibrant Italian-inspired salad.

# Components:

→ 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

# Directions:

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 the vegetables in an even layer on the prepared baking sheet. Roast for 20 to 25 minutes, stirring once halfway through, until vegetables are 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 note is desired.
06 - Top with torn basil leaves and a few extra grinds of black pepper. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The roasting transforms ordinary vegetables into something deeply sweet and almost meaty in texture.
  • It looks impressive on the table but comes together with almost no fuss or fancy technique.
  • You can serve it warm right out of the oven or let it sit at room temperature, making it perfect for gatherings.
  • The contrast between hot vegetables and cold mozzarella creates this wonderful temperature play in every bite.
02 -
  • Don't crowd the baking sheet or the vegetables will steam and turn soggy instead of developing those sweet caramelized spots.
  • Add the mozzarella only after the vegetables have cooled slightly, otherwise it will melt into a puddle instead of staying in lovely creamy pearls.
  • Taste your balsamic glaze first because some brands are very sweet and others are quite tart, adjust the honey accordingly.
03 -
  • Use a really hot oven and resist the urge to stir too often, those dark caramelized bits are where all the flavor lives.
  • Invest in a good balsamic glaze, the cheap stuff can taste artificial and the good stuff makes this dish sing.
  • Tear the basil just before serving so it stays vibrant and doesn't turn black around the edges.
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