Roasted Veggie Caprese Salad

My neighbor handed me a bag of summer vegetables from her garden, and I panicked a little because I had no plan. I roasted them all with olive oil and salt, tossed them with some mozzarella I had in the fridge, and drizzled balsamic over the top. It wasn't fancy, but everyone at dinner that night scraped the bowl clean. That's when I realized roasted vegetables could steal the show in a salad.

I brought this to a potluck once, and someone asked if I'd gone to culinary school. I laughed because I'd made it in under an hour while listening to a podcast. The colors alone made people curious, and the flavor kept them coming back. It's the kind of dish that makes you look like you tried harder than you did.

Ingredients

• Zucchini: Dice it into even pieces so it roasts uniformly and gets those golden edges without turning mushy.
• Red and yellow bell peppers: The mix of colors makes the salad pop, and roasting them brings out a smoky sweetness.
• Red onion: Cut into wedges so they hold their shape and caramelize beautifully in the oven.
• Cherry tomatoes: Halve them so they release just enough juice to mingle with the other vegetables.
• Olive oil: This is what helps everything roast evenly and develop that rich, golden color.
• Sea salt and black pepper: Simple seasoning that lets the natural flavors shine through.
• Mozzarella pearls: They're creamy and mild, and their cool texture contrasts perfectly with the warm veggies.
• Balsamic glaze: The sweet-tangy drizzle ties everything together and adds a glossy finish.
• Extra-virgin olive oil: A final drizzle adds richness and a fruity note.
• Honey: Optional, but a teaspoon can balance out any sharpness in the balsamic.
• Fresh basil: Tear it by hand for the best flavor and a rustic look.

Instructions

Get the oven ready:

Preheat to 425°F and line your baking sheet with parchment so nothing sticks. This high heat is key for caramelization.

Toss the vegetables:

In a large bowl, coat the zucchini, peppers, onion, and tomatoes with olive oil, salt, and pepper until every piece glistens. Don't be shy with the oil.

Roast until golden:

Spread everything in a single layer on the baking sheet and roast for 20 to 25 minutes, stirring halfway through. You want tender vegetables with crispy, caramelized edges.

Cool and combine:

Let the vegetables cool for a few minutes, then transfer them to a serving platter and gently fold in the mozzarella pearls. The residual heat will soften the cheese slightly.

Dress and garnish:

Drizzle with balsamic glaze and a bit more olive oil, add honey if you like, then scatter torn basil leaves and a few grinds of black pepper over the top. Serve warm or at room temperature.

Save

One evening, I made this salad for a friend who claimed she didn't like vegetables. She ate two servings and texted me the next day asking for the recipe. Sometimes all it takes is a little heat and some good olive oil to change someone's mind. That moment reminded me how powerful simple cooking can be.

Making It Your Own

I've added avocado slices on top when I want extra creaminess, and toasted pine nuts when I'm feeling fancy. A sprinkle of Italian seasoning before roasting gives the vegetables an herby boost. You can also swap the mozzarella pearls for torn burrata if you want something even richer. This salad is forgiving and welcomes whatever you have on hand.

Serving Suggestions

I serve this as a main dish for lunch with crusty bread on the side, or as a colorful side at dinner next to grilled chicken or fish. It's also great on a picnic because it travels well and tastes good at any temperature. A crisp Sauvignon Blanc or Pinot Grigio pairs beautifully with the tangy balsamic and fresh basil. Leftovers, if you have any, are wonderful tucked into a wrap the next day.

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to three days. The vegetables will soften a bit as they sit, but the flavors actually deepen. You can eat it cold straight from the fridge, or warm it gently in the oven at 300°F for about 10 minutes.

• If making ahead, roast the vegetables and store them separately, then assemble just before serving.
• Add the basil at the last minute so it stays bright and fresh.
• Drizzle extra balsamic glaze right before serving to keep it glossy.

Save

This salad has become my go-to whenever I want something that feels special but doesn't require much effort. I hope it brings as much color and joy to your table as it has to mine.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can roast the vegetables up to 2 hours in advance and store them at room temperature. Add the mozzarella and dressing just before serving to maintain the best texture and flavor.

→ What vegetables work best for roasting?

Firm vegetables that caramelize well are ideal. Zucchini, bell peppers, cherry tomatoes, red onion, eggplant, and asparagus all work beautifully. Cut them into similar-sized pieces for even cooking.

→ How do I get the best caramelization?

Spread vegetables in a single layer without overcrowding, toss with olive oil and seasoning, and roast at 425°F. Stir halfway through to ensure even browning and tender, caramelized edges.

→ What are good substitutes for mozzarella?

Fresh ricotta, burrata, or feta cheese work wonderfully. For a vegan version, use plant-based mozzarella or cashew cream. Each adds a different flavor dimension to the dish.

→ How should I store leftovers?

Keep roasted vegetables and mozzarella separately in airtight containers in the refrigerator for up to 3 days. Combine with fresh basil and dressing just before serving for optimal taste and texture.

→ Can I add protein to make it a main course?

Absolutely. Grilled chicken, crispy chickpeas, white beans, or tofu pair beautifully with the roasted vegetables. This transforms it into a heartier, protein-rich entrée.