Caramelized roasted vegetables, creamy mozzarella, and balsamic glaze create a vibrant, modern Italian-inspired salad.
# What You'll Need:
→ 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 Cook:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine diced zucchini, red bell pepper, yellow bell pepper, red onion wedges, and halved cherry tomatoes. Drizzle with olive oil, sprinkle with sea salt and black pepper, then toss until evenly coated.
03 - Spread coated vegetables in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, stirring once at the midway point, until vegetables are tender with light caramelization. Remove from oven and allow to cool slightly.
04 - Transfer roasted vegetables to a serving platter or large bowl. Gently fold in mozzarella pearls, being careful not to crush them.
05 - Drizzle the salad with balsamic glaze and extra-virgin olive oil. Add honey if additional sweetness is desired.
06 - Top with torn basil leaves and several grinds of fresh black pepper. Serve warm or at room temperature.
