Roasted Veggie Caprese Salad (Printer View)

Caramelized roasted vegetables tossed with mozzarella pearls, fresh basil, and balsamic glaze for a modern 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

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, sea salt, and black pepper until evenly coated.
03 - Spread seasoned vegetables in a single layer on prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and lightly caramelized. Remove from oven and allow to cool slightly.
04 - Transfer roasted vegetables to a serving platter or large bowl. Gently fold in mozzarella pearls.
05 - Drizzle balsamic glaze and extra-virgin olive oil over the salad. Add honey if a sweeter profile is desired.
06 - Top with torn basil leaves and freshly ground black pepper. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Roasting the vegetables brings out a deep, caramelized sweetness that fresh tomatoes alone cant match.
  • The mozzarella pearls stay creamy and mild, balancing all that bold, tangy balsamic.
  • You can serve it warm right off the pan or let it sit at room temperature without losing any charm.
  • Its flexible enough to be a main lunch or a standout side that actually gets finished.
02 -
  • Dont crowd the baking sheet or the vegetables will steam and turn soggy instead of caramelizing.
  • Let the roasted vegetables cool for a few minutes before adding the mozzarella, or the cheese will melt into a puddle.
  • If your balsamic glaze is too thin, simmer regular balsamic vinegar in a small pan until it thickens and coats a spoon.
03 -
  • Toss the vegetables halfway through roasting so the bottoms dont scorch while the tops stay pale.
  • Use a high quality balsamic glaze, the cheap stuff can taste more like syrup than vinegar.
  • If you want extra richness, scatter toasted pine nuts or sliced avocado over the top just before serving.
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