Roasted Veggie Caprese Salad (Printable Version)

Caramelized roasted vegetables, creamy mozzarella, and balsamic glaze create a modern twist on a classic favorite.

# Needed Ingredients:

→ 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

# Preparation 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, sea salt, and black 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 for additional sweetness if desired.
06 - Top with torn basil leaves and freshly ground black pepper. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It transforms everyday vegetables into something that tastes like you spent hours in the kitchen.
  • The creamy mozzarella and sweet balsamic glaze make every bite feel indulgent without any guilt.
  • You can serve it warm right out of the oven or let it sit at room temperature, so theres no pressure on timing.
  • It clears out your vegetable drawer and looks stunning on the table at the same time.
02 -
  • If you crowd the baking sheet, the vegetables will steam instead of roast, so give them space or use two pans.
  • Stirring halfway through prevents the bottom layer from burning while the top stays pale.
  • Add the mozzarella after roasting, not before, or youll end up with melted cheese puddles instead of creamy bites.
  • Let the vegetables cool slightly before adding the cheese so it softens without disappearing completely.
03 -
  • Roast your vegetables on the top rack of the oven for even better caramelization and color.
  • If your balsamic glaze is too thick, warm it gently in the microwave for a few seconds so it drizzles smoothly.
  • Taste a piece of roasted vegetable before you assemble, sometimes they need an extra pinch of salt to really shine.
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