Caramelized roasted vegetables with fresh mozzarella, basil, and balsamic glaze. Light, colorful, and ready in 45 minutes.
# What You 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 fresh mozzarella pearls (bocconcini)
→ Dressing
10 - 2 tablespoons balsamic glaze
11 - 1 tablespoon extra-virgin olive oil
12 - 1 teaspoon honey, optional
→ Garnish
13 - 1/4 cup fresh basil leaves, torn
14 - Freshly ground black pepper to taste
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine diced zucchini, chopped bell peppers, red onion wedges, and halved cherry tomatoes. Drizzle with olive oil, then season with sea salt and black pepper. Toss until all vegetables are evenly coated.
03 - Spread seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring once halfway through cooking, until vegetables are tender and lightly caramelized at the edges. 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 break them.
05 - Drizzle balsamic glaze and extra-virgin olive oil over the vegetable and mozzarella mixture. If desired, add honey for additional sweetness and stir gently to combine.
06 - Top with torn fresh basil leaves and additional freshly ground black pepper. Serve warm or at room temperature according to preference.
