Roasted Veggie Caprese Salad (Printable)

Caramelized roasted vegetables with mozzarella pearls and balsamic drizzle. Light, colorful, and ready in 45 minutes.

# What Goes In:

→ 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

# How to Make It:

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 seasoned 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 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 additional sweetness is desired.
06 - Top with torn basil leaves and freshly ground black pepper. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The roasting transforms ordinary vegetables into something sweet and smoky that tastes nothing like raw salad.
  • It looks impressive on a table but requires almost no actual skill, just patience while the oven does the work.
  • You can serve it warm right away or let it sit on the counter for an hour without worrying.
  • Cleanup is almost nonexistent since everything happens on one sheet pan.
02 -
  • Crowding the vegetables on the pan will steam them into mush instead of giving you those crispy caramelized edges.
  • If your balsamic glaze is runny, simmer regular balsamic vinegar in a small pot until it thickens and coats the back of a spoon.
  • Wait to add the basil until the last possible moment because heat turns it dark and bitter fast.
03 -
  • Use parchment paper instead of foil so the vegetables don't stick and the cleanup takes thirty seconds.
  • Taste your balsamic glaze before drizzling because some brands are sweeter than others and you might skip the honey.
  • If you want a vegan version, swap the mozzarella for plant-based cheese and make sure your balsamic glaze has no hidden dairy.
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