Roasted Veggie Caprese Salad

The oven timer went off just as my neighbor knocked on the door, and I opened it to the smell of caramelized vegetables flooding the hallway. She peered past me into the kitchen, curious, and I invited her in to see what I was working on. That afternoon, we sat on my back porch with bowls of this roasted veggie caprese salad, and she asked for the recipe before she even finished eating. It's been my go-to ever since when I want something that feels special but comes together without fuss.

I made this for a summer potluck once, and it sat next to a dozen other salads on the table. By the end of the night, my platter was completely empty while others barely got touched. A friend pulled me aside and said it was the balsamic glaze that did it, that little drizzle that tied everything together. I've never shown up to a gathering since without someone asking if I brought the roasted veggie salad.

Ingredients

• Zucchini: Dicing it into even pieces means it roasts uniformly and gets those perfect golden edges without turning mushy.
• Red and yellow bell peppers: The mix of colors makes the dish look vibrant, and roasting them brings out a smoky sweetness you don't get raw.
• Red onion: Cut into wedges so they hold their shape in the oven and add a mild, slightly sweet bite.
• Cherry tomatoes: Halving them lets their juices caramelize on the pan, creating little pockets of concentrated tomato flavor.
• Olive oil: Use enough to coat the vegetables well so they roast instead of steam.
• Sea salt and black pepper: Simple seasoning is all you need when the vegetables are this flavorful on their own.
• Mozzarella pearls: Their creamy, mild flavor cools down the warm vegetables and adds richness without overpowering anything.
• Balsamic glaze: The thick, sweet-tart drizzle is what makes this dish feel restaurant-quality.
• Extra-virgin olive oil: A finishing drizzle adds a fruity, peppery note that brightens the whole salad.
• Honey: Just a touch balances the acidity of the balsamic if you prefer a sweeter profile.
• Fresh basil: Tearing it by hand releases the oils and gives you that unmistakable summery aroma.

Instructions

Get the oven ready:

Preheat to 425°F and line your baking sheet with parchment paper so nothing sticks and cleanup is a breeze. This high heat is key to getting those caramelized edges.

Toss the vegetables:

In a large bowl, coat the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper until everything glistens. Make sure each piece is evenly covered so they roast beautifully.

Roast until golden:

Spread the vegetables in a single layer on the baking sheet and roast for 20 to 25 minutes, stirring halfway through. You'll know they're done when the edges are caramelized and the vegetables are tender.

Cool and combine:

Let the roasted vegetables cool slightly, then transfer them to a serving platter or bowl and gently fold in the mozzarella pearls. The heat will soften the cheese just a bit without melting it completely.

Dress and garnish:

Drizzle the balsamic glaze and extra-virgin olive oil over the top, add honey if you like, then scatter torn basil leaves and a few grinds of black pepper. Serve it warm or let it come to room temperature.

Save

One evening, I served this alongside grilled chicken for my parents, and my mom, who usually skips salads, went back for a second helping. She told me it didn't taste like something healthy, and I realized that's exactly why I love it. It feels indulgent and satisfying, like you're treating yourself, even though it's just vegetables and cheese.

Making It Your Own

I've added so many things to this salad over time depending on what I have around. Toasted pine nuts give it a buttery crunch, avocado makes it even creamier, and a sprinkle of Italian seasoning before roasting amps up the herby flavor. Sometimes I'll toss in chickpeas or white beans to make it more filling, and it turns into a complete meal on its own.

Serving Suggestions

This salad shines as a side dish next to grilled meats or fish, but I've also served it on its own with crusty bread for a light lunch. It pairs beautifully with a chilled glass of Sauvignon Blanc or Pinot Grigio, and the acidity of the wine complements the balsamic glaze perfectly. Leftovers, if you have any, are just as good the next day straight from the fridge.

Storage and Make-Ahead Tips

You can roast the vegetables up to two days ahead and keep them in the fridge in an airtight container. When you're ready to serve, bring them to room temperature or warm them gently in the oven, then add the mozzarella and dressing. I've found that the flavors actually deepen after a day, and the vegetables soak up the balsamic in the best way.

• Store leftovers in the fridge for up to three days, but keep the dressing separate if possible to prevent sogginess.
• If you're bringing this to a potluck, transport the roasted vegetables and mozzarella separately and assemble on-site.
• For a vegan version, swap the mozzarella for a plant-based alternative and skip the honey.

Save

This salad has become one of those recipes I make without thinking, the kind that feels like a small celebration every time it hits the table. I hope it brings you as much joy as it's brought me and everyone I've shared it with.

Recipe Questions & Answers

→ Can I prepare this salad ahead of time?

Yes, you can roast the vegetables up to 2 hours ahead and store them at room temperature. Add the mozzarella and dressing just before serving to maintain the freshness and texture of the cheese.

→ What vegetables work best for roasting?

Dense vegetables like zucchini, bell peppers, eggplant, and red onion roast beautifully. Cherry tomatoes add brightness but can be added after roasting to prevent over-softening. Root vegetables like carrots and beets also work wonderfully.

→ How do I know when vegetables are properly caramelized?

Look for golden-brown edges and slightly softened centers. The vegetables should be tender when pierced with a fork. A light char on the edges enhances the sweet, nutty flavor that makes this salad special.

→ Can I make this salad vegan?

Absolutely. Replace the mozzarella pearls with plant-based mozzarella or cashew cheese. The roasted vegetables and balsamic dressing create plenty of flavor and richness on their own.

→ What temperature should I serve this at?

This salad is delicious both warm and at room temperature. Serving it warm allows the flavors to be more pronounced, while room temperature makes it ideal for make-ahead meals or warm weather dining.

→ How can I add more protein to this dish?

Consider adding grilled chicken, crispy chickpeas, toasted pine nuts, or white beans. A generous drizzle of tahini-based dressing also boosts protein content while complementing the roasted vegetables.