Save My neighbor knocked on the door last summer holding a basket overflowing with zucchini and bell peppers from her garden. I laughed because I had my own pile on the counter, and we both knew we needed creative solutions fast. That afternoon, I tossed everything onto a sheet pan, roasted it until the edges turned golden, and threw together what became this salad. The smell of caramelized vegetables mixed with fresh basil filled the whole kitchen, and I knew I'd stumbled onto something worth repeating.
I made this for a backyard dinner when friends came over without much notice. I panicked at first, thinking I had nothing impressive to serve, but then I remembered that roasted vegetables never disappoint. Everyone kept going back for seconds, asking what made it taste so good. Honestly, it was just the oven doing most of the work while I caught up with everyone outside.
Ingredients
- Zucchini: Dicing it into even pieces ensures it roasts at the same rate as the peppers, so nothing turns mushy while other bits stay raw.
- Red and yellow bell peppers: The mix of colors makes the dish look vibrant, and roasting brings out a natural sweetness that balances the tangy balsamic.
- Red onion: Cutting it into wedges instead of thin slices keeps it from burning, and the edges caramelize beautifully in the oven.
- Cherry tomatoes: Halving them lets their juices release and mingle with the other vegetables, adding a burst of freshness.
- Olive oil: This is what coats everything and helps the vegetables turn golden instead of steaming, so dont skimp on it.
- Sea salt and black pepper: Simple seasoning is all you need when the roasting process does so much flavor work for you.
- Mozzarella pearls: These little balls stay creamy and soft, and they dont melt away like shredded cheese would.
- Balsamic glaze: The thick, syrupy texture clings to the vegetables and adds that signature sweet tang you expect from a Caprese.
- Extra-virgin olive oil: A drizzle at the end brings richness and ties all the flavors together.
- Honey: Optional, but a teaspoon balances out any sharpness in the balsamic if yours is on the tart side.
- Fresh basil: Tearing it by hand instead of chopping releases more of the oils, and it smells incredible the moment it hits the warm vegetables.
Instructions
- Get the oven ready:
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper so nothing sticks. This high heat is key for getting those caramelized edges.
- Coat the vegetables:
- Toss the zucchini, bell peppers, red onion, and cherry tomatoes in a large bowl with olive oil, salt, and pepper until everything glistens. Make sure each piece gets some attention so they roast evenly.
- Roast until golden:
- Spread the vegetables in a single layer on the baking sheet and roast for 20 to 25 minutes, stirring once halfway through. You want them tender with some charred spots, not soft and lifeless.
- 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 just a little.
- Dress and garnish:
- Drizzle with balsamic glaze and extra-virgin olive oil, adding honey if you like things a bit sweeter. Scatter torn basil leaves over the top and finish with a few grinds of black pepper before serving.
Save One evening, I served this at a potluck, and someone asked if it was from a fancy restaurant. I just laughed and told them it was leftovers from my fridge turned into something pretty. That moment reminded me that good food doesnt need to be complicated, it just needs a little heat and some thoughtful layering.
Choosing Your Vegetables
You can swap in eggplant, asparagus, or even cauliflower depending on whats in season or what needs to be used up. Just keep the pieces roughly the same size so everything finishes roasting at the same time. I once threw in some mushrooms and they added a deep, earthy flavor that made the whole dish feel more substantial.
Serving Suggestions
This salad works beautifully on its own as a light lunch, but Ive also served it alongside grilled chicken or as part of a bigger spread with crusty bread and white wine. It holds up well at room temperature, so you can make it ahead and let it sit on the counter while you finish other dishes. The flavors actually deepen as it sits, which is a bonus when youre hosting.
Make It Your Own
If you want to add more texture, scatter toasted pine nuts or slivered almonds over the top just before serving. A handful of arugula tossed in at the end adds a peppery bite that contrasts nicely with the sweet roasted vegetables. Sometimes I drizzle a little pesto instead of balsamic glaze when I want a richer, herbier finish.
- Sprinkle Italian seasoning on the vegetables before roasting for an extra layer of flavor.
- Use sliced fresh mozzarella if you cant find pearls, just tear it into pieces.
- Add diced avocado right before serving for a creamy, buttery touch.
Save This salad has become my go-to when I want something that feels special without demanding too much effort. It reminds me that the best meals often come from simple ingredients treated with a little care and heat.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
Yes, you can roast the vegetables several hours ahead and store them in an airtight container. Add the mozzarella pearls and dressing just before serving to keep them fresh and prevent the salad from becoming watery.
- → What vegetables work best for roasting?
Use firm vegetables that caramelize well, such as zucchini, bell peppers, eggplant, and cherry tomatoes. Cut pieces to similar sizes for even cooking. Softer vegetables like tomatoes can be added halfway through roasting if preferred.
- → How do I get vegetables perfectly caramelized?
Spread vegetables in a single layer without crowding the pan, toss with olive oil and seasonings, and roast at 425°F. Stir halfway through to ensure even browning. The key is high heat and adequate spacing for proper caramelization.
- → What are good substitutes for mozzarella pearls?
Fresh mozzarella sliced into bite-sized pieces works perfectly. For vegan versions, use plant-based mozzarella alternatives. Burrata or feta cheese also create delicious variations with different flavor profiles.
- → Can I make this salad vegan?
Absolutely. Replace mozzarella pearls with plant-based mozzarella or simply omit cheese. Add toasted pine nuts, roasted chickpeas, or avocado for richness and protein. Use agave or maple syrup instead of honey if desired.
- → What dressings pair well with this salad?
Balsamic glaze and olive oil are classic choices. You can also try aged balsamic vinegar mixed with Dijon mustard, or a simple vinaigrette with red wine vinegar and garlic for different flavor dimensions.