Roasted Veggie Caprese Salad

The oven was still warm from baking bread when I tossed those bell peppers onto the sheet pan, not quite sure what I was aiming for. I had a pile of vegetables that needed using and a memory of Caprese salad from a summer trip years back. What came out was something better than I planned: sweet, smoky vegetables mingling with cool mozzarella, the balsamic cutting through like a gentle reminder that some things just work. It became my go-to whenever I wanted something that felt special without the fuss.

I brought this to a potluck once, still warm in a big ceramic bowl, and watched people go back for seconds before touching the pasta dishes. Someone asked if I catered, which made me laugh because I had been running late and almost grabbed store-bought hummus instead. The compliments felt good, but what stuck with me was how simple it had been to pull together. Sometimes the dishes that look impressive are the ones that practically make themselves.

Ingredients

• Zucchini: Dicing it into even pieces means everything roasts at the same rate, and it soaks up the olive oil and caramelizes beautifully without turning mushy.
• Red and yellow bell peppers: The mix of colors is not just pretty, the red ones are sweeter and the yellow ones add a slight tang that balances the dish.
• Red onion: Cutting into wedges instead of slicing thin keeps them from burning, and roasting turns their sharpness into something mellow and almost sweet.
• Cherry tomatoes: Halving them lets their juices release and mingle with the other vegetables, creating little pockets of concentrated tomato flavor.
• Olive oil: Use enough to coat everything lightly, it helps with browning and keeps the vegetables from sticking to the pan.
• Sea salt and black pepper: Season before roasting so the flavors get locked in as everything caramelizes.
• Mozzarella pearls: The small bocconcini are perfect because they stay intact and their creamy coolness contrasts with the warm vegetables.
• Balsamic glaze: The thick syrupy kind is what you want here, it clings to the vegetables and adds that sweet-tangy finish.
• Extra-virgin olive oil: A final drizzle of the good stuff adds richness and a peppery note that ties everything together.
• Honey: Just a touch if you like things a little sweeter, it rounds out the balsamic without making the salad taste like dessert.
• Fresh basil: Tearing it instead of chopping releases more of the oils and adds that unmistakable summery fragrance.

Instructions

Get the oven ready:

Preheat to 425°F and line your baking sheet with parchment, which saves cleanup and keeps the vegetables from sticking. The high heat is key for getting those caramelized edges.

Toss the vegetables:

In a large bowl, coat the zucchini, peppers, onion, and tomatoes with olive oil, salt, and pepper until everything glistens. Make sure each piece gets some attention so the roasting is even.

Roast until golden:

Spread the vegetables in a single layer and roast for 20 to 25 minutes, stirring once halfway through. You will know they are ready when the edges are browned and the kitchen smells like summer.

Cool and combine:

Let the vegetables cool for a few minutes, then transfer them to a serving bowl and gently fold in the mozzarella pearls. The residual heat will soften the cheese just slightly without melting it.

Dress and garnish:

Drizzle with balsamic glaze and a swirl of extra-virgin olive oil, add honey if you like. Scatter torn basil on top and finish with a few grinds of black pepper.

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One evening I served this to a friend who claimed she did not like vegetables, and she finished her entire portion without a word. When I asked if she wanted more, she just nodded and held out her plate. We did not talk about her vegetable aversion again, and now she asks me to make this every time she visits. Food has a way of changing minds quietly, without needing to make a point.

Making It Your Own

This salad is forgiving and adaptable, which is why it has become a regular in my kitchen. If you have eggplant or asparagus that needs using, chop them up and toss them in with the other vegetables. I have added avocado slices on top for extra creaminess, and once I stirred in a handful of toasted pine nuts that added a buttery crunch. You could swap the mozzarella for crumbled feta if you want something tangier, or use burrata if you are feeling indulgent. The balsamic glaze can be replaced with a red wine vinegar and olive oil mix if that is what you have on hand.

Serving Suggestions

I have served this warm right out of the oven, and I have also made it ahead and let it sit at room temperature, and both ways work beautifully. It is substantial enough to be a light lunch on its own, especially with some crusty bread on the side to soak up the balsamic. As a side dish, it pairs well with grilled chicken or fish, and it has made more than one weeknight dinner feel a little more special. Leftovers, if there are any, are great cold straight from the fridge the next day.

Storage and Prep Ahead

You can roast the vegetables up to two days in advance and keep them in the fridge in an airtight container. When you are ready to serve, let them come to room temperature or warm them gently in the oven, then add the mozzarella and dressing. The basil should always go on just before serving, or it will wilt and turn dark.

• Store leftover salad in the fridge for up to three days, though the mozzarella may soften and the vegetables will release more liquid.
• If making ahead, keep the dressing separate and drizzle it on right before serving to keep everything fresh.
• Roasted vegetables freeze well on their own, so you can double the batch and save half for another meal.

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This is one of those recipes that feels like a small celebration every time I make it, proof that good food does not have to be complicated. I hope it finds a spot in your regular rotation, too.

Recipe FAQs

→ Can I prepare this ahead of time?

Yes. Roast the vegetables up to 2 hours in advance and store in an airtight container. Add mozzarella, dressing, and basil just before serving to prevent the cheese from becoming rubbery and basil from browning.

→ What temperature should vegetables reach?

Roast at 425°F (220°C) for 20-25 minutes. Vegetables should be tender with caramelized edges. They'll continue softening slightly as they cool, so avoid overcooking.

→ How do I prevent mushy vegetables?

Cut vegetables into similar-sized pieces for even cooking. Spread them in a single layer without crowding the pan. Stir halfway through roasting for consistent browning.

→ What are good substitutions for mozzarella?

Use sliced fresh mozzarella, burrata, ricotta, or plant-based mozzarella for vegan versions. Goat cheese offers a tangy alternative if you prefer something with more personality.

→ Can I add protein to this?

Absolutely. Top with grilled chicken, crispy chickpeas, white beans, or toasted nuts. A drizzle of quality olive oil and fresh herbs will complement any protein addition perfectly.

→ What's the best way to serve this salad?

Serve warm or at room temperature within 2 hours of roasting for the best texture. If making ahead, reheat gently in a 300°F oven for 5-10 minutes before adding fresh basil and final seasoning.