Save My cutting board was a mess of rainbow scraps when my neighbor leaned over the fence and asked what smelled so good. I pointed to the oven, where bell peppers and zucchini were turning glossy and golden under high heat. She raised an eyebrow at the bowl of mozzarella pearls sitting next to my balsamic glaze, and I told her I was trying to make Caprese interesting again. By the time the vegetables cooled and I tossed everything together, she was standing in my kitchen with a fork.
I made this for a potluck where everyone else brought pasta salads and coleslaw. Mine sat in the middle of the table, still faintly warm, with basil leaves curling at the edges. People kept coming back, scraping the platter with serving spoons and asking if there was more. One friend admitted she didnt even like roasted vegetables until she tried this, and now she makes it every Sunday.
Ingredients
- Zucchini: Dice it into even chunks so it roasts at the same rate as the peppers, and dont worry if the edges get a little crispy.
- Red and yellow bell peppers: The mix of colors makes the dish look alive, and roasting them turns their natural sugars into something almost jammy.
- Red onion: Cut into wedges, not thin slices, so they soften without disappearing into the pan.
- Cherry tomatoes: Halve them so their juices mingle with the olive oil and create little pockets of sweetness.
- Olive oil: Use enough to coat everything lightly, this is what helps the vegetables caramelize instead of steam.
- Sea salt and black pepper: Season before roasting so the flavors settle into the vegetables as they cook.
- Mozzarella pearls: These little bocconcini stay creamy and dont need slicing, making assembly almost effortless.
- Balsamic glaze: The thick, syrupy kind works best here, it clings to the vegetables and adds a sweet tang.
- Extra virgin olive oil: A final drizzle of the good stuff brings everything together with a fruity, peppery note.
- Honey: Optional, but a teaspoon smooths out the balsamic if yours is more tart than sweet.
- Fresh basil: Tear it by hand right before serving so it stays fragrant and doesnt bruise too much.
Instructions
- Preheat and Prep:
- Set your oven to 425 degrees and line a baking sheet with parchment paper. This temperature is high enough to get color on the vegetables without drying them out.
- Toss the Vegetables:
- In a large bowl, combine zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper, using your hands to make sure every piece is coated. Spread them in a single layer on the baking sheet so they roast instead of steam.
- Roast Until Caramelized:
- Slide the pan into the oven and roast for 20 to 25 minutes, stirring once halfway through so the edges brown evenly. When theyre tender and lightly charred, pull them out and let them cool just enough to handle.
- Combine with Mozzarella:
- Transfer the roasted vegetables to a serving platter or large bowl, then gently fold in the mozzarella pearls while the vegetables are still a bit warm. The heat will soften the cheese slightly without melting it.
- Dress and Garnish:
- Drizzle balsamic glaze and extra virgin olive oil over the top, add honey if you like it sweeter, then scatter torn basil leaves and a few grinds of black pepper. Serve it warm or at room temperature, depending on your mood.
Save The first time I brought this to a summer dinner, someone asked if it was still Caprese if there were no tomato slices. I shrugged and said it was Caprese in spirit, and that seemed to settle it. By the end of the night, the empty platter had streaks of balsamic and a few stray basil leaves, and nobody cared what we called it.
Choosing Your Vegetables
You can swap in eggplant, asparagus, or even cauliflower if thats what you have. Just keep the sizes consistent so everything finishes at the same time. I once added thick rounds of summer squash and they turned out beautifully, soft in the center with crispy edges that soaked up the balsamic.
Serving Suggestions
This salad works as a light main with crusty bread on the side, or as a colorful companion to grilled chicken or fish. Ive also piled it onto toasted sourdough for an open faced sandwich that felt like something from a cafe. It holds up well at picnics and tastes just as good after sitting out for an hour.
Make Ahead and Storage
You can roast the vegetables a day ahead and keep them in the fridge, then bring them to room temperature before assembling. The mozzarella and dressing should be added right before serving so the basil stays bright and the cheese doesnt get watery.
- Store leftover salad in an airtight container in the fridge for up to two days.
- The vegetables will soften a bit as they sit, but the flavor deepens.
- Refresh leftovers with a splash of olive oil and a few fresh basil leaves before serving again.
Save This salad taught me that Caprese doesnt have to mean the same three ingredients every time. Sometimes the best versions come from whatever looks good at the market and a willingness to turn the oven up high.
Kitchen Guide
- → Can I prepare this salad ahead of time?
Yes, you can roast the vegetables up to 2 hours in advance and store them in the refrigerator. Add the mozzarella and dressing just before serving to maintain the best texture and flavor.
- → What vegetables work best for roasting?
Zucchini, bell peppers, red onion, and cherry tomatoes are ideal as they caramelize beautifully. You can also add eggplant, asparagus, or mushrooms for variety. Cut them into similar-sized pieces for even cooking.
- → How do I get better caramelization on the vegetables?
Ensure your oven is fully preheated to 425°F, don't overcrowd the baking sheet, and avoid stirring too frequently. Spread vegetables in a single layer and let them sit for 10-12 minutes before the first stir.
- → Can I make this vegan?
Absolutely. Substitute the mozzarella pearls with high-quality plant-based mozzarella or use seasoned roasted chickpeas for protein. The rest of the ingredients are naturally vegan-friendly.
- → What's the best way to serve this salad?
Serve warm immediately after assembly for the best flavor, or let it cool to room temperature. Both work well. Warm is ideal for highlighting the caramelized vegetable flavors, while room temperature makes it easier to serve as a side dish.
- → Can I add protein to make it more substantial?
Yes, consider adding grilled chicken breast, white beans, or crispy chickpeas. For vegetarian protein, goat cheese crumbles or pine nuts also pair beautifully with the roasted vegetables and basil.