Save to Pinterest My neighbor knocked on the door one August evening holding a bag of peppers and zucchini from her garden, insisting I take them before they went bad. I had mozzarella in the fridge and a bottle of balsamic glaze I'd been meaning to use, so I roasted everything together and tossed it like a warm Caprese. The sweetness from the caramelized vegetables against the cool, milky cheese was so good we ate it straight from the pan. That night taught me that sometimes the best meals come from what you already have and a little bit of heat.
I brought this to a potluck where everyone else made pasta salads and coleslaw. People kept asking if I ordered it from somewhere because the colors looked too pretty to be homemade. One friend scraped the platter clean with a piece of bread and asked for the recipe on the spot. It felt good to show that vegetables could hold their own without being buried under dressing or bacon.
Ingredients
- Zucchini: Dice it into even pieces so it roasts at the same rate as the peppers, and don't worry if the edges get a little crispy.
- Red and yellow bell peppers: The sweetness intensifies when roasted, and using both colors makes the salad look alive on the plate.
- Red onion: Cut into wedges instead of rings so they soften without falling apart, adding a mild sharpness that balances the sweetness.
- Cherry tomatoes: Halve them so they release some juice and mingle with the olive oil to create a light, natural dressing.
- Olive oil: Use enough to coat everything lightly, this helps the vegetables caramelize instead of steam.
- Mozzarella pearls: The small bocconcini are perfect for tossing, and their creaminess cools down the warm veggies just right.
- Balsamic glaze: The thick, syrupy kind adds sweetness and tang without making anything soggy.
- Fresh basil: Tear it by hand right before serving so it stays bright green and fragrant.
- Honey: A tiny drizzle rounds out the acidity if your balsamic is too sharp, but taste first.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment so nothing sticks. This high heat is what gives the vegetables those sweet, caramelized edges.
- Toss the Vegetables:
- In a big bowl, coat the zucchini, peppers, onion, and tomatoes with olive oil, salt, and pepper until every piece is shiny. Don't skimp on the tossing, uneven coating means uneven roasting.
- Roast Until Caramelized:
- Spread everything in a single layer on the sheet and roast for 20 to 25 minutes, stirring once halfway through. You'll know they're ready when the edges turn golden and your kitchen smells like summer.
- Cool and Combine:
- Let the vegetables cool just enough that they won't melt the mozzarella completely, then transfer to a platter and fold in the cheese. The slight warmth makes the pearls creamy without turning them to soup.
- Dress and Garnish:
- Drizzle with balsamic glaze and a touch more olive oil, add honey if you like, then scatter torn basil and black pepper over the top. Serve it warm or let it sit at room temperature, it's good either way.
Save to Pinterest The first time I made this, my daughter ate three servings and announced she liked salad now. She's picky about raw tomatoes and onions, but roasting them changed everything. Watching her pick out the mozzarella pearls one by one and then go back for the vegetables made me realize that cooking things differently can open doors you didn't know were closed.
Choosing Your Vegetables
You can swap in eggplant, asparagus, or even butternut squash if that's what you have. Just keep the sizes consistent so everything finishes at the same time. I've added mushrooms before and they soak up the balsamic beautifully, though they do shrink quite a bit.
Serving Suggestions
This works as a main with crusty bread or grilled chicken on the side, but it's also a great addition to a cookout spread. I've served it next to grilled steak and it held its own. If you want to stretch it, toss in some cooked orzo or farro and it becomes a heartier grain salad.
Make Ahead and Storage
You can roast the vegetables up to a day ahead and keep them in the fridge, then bring them to room temperature before adding the cheese and dressing. The assembled salad keeps for about two days, though the basil will darken. I like to add fresh basil right before serving leftovers to keep it looking bright.
- Store the roasted vegetables separately from the mozzarella if making ahead.
- Drizzle the balsamic just before serving so the vegetables don't get soggy.
- Leftovers are great tucked into a wrap or spooned over greens the next day.
Save to Pinterest This salad has become my answer to what do I bring when I want to look like I tried but didn't stress. It's colorful, easy, and always gone by the end of the meal.
Questions & Answers
- → Can I prepare the vegetables ahead of time?
Yes, you can chop the vegetables up to 24 hours in advance and store them in an airtight container in the refrigerator. Roast them fresh just before serving for the best caramelization and texture.
- → Should I serve this warm or cold?
This salad is delicious at any temperature. Serve it warm right from the oven for maximum flavor, or let it cool to room temperature for a lighter presentation. Chilling it is not recommended as it dulls the flavors.
- → What can I substitute for mozzarella pearls?
Sliced fresh mozzarella works beautifully as a substitute. For a vegan version, use plant-based mozzarella. You can also try fresh burrata or creamy goat cheese for different flavor profiles.
- → How do I get the vegetables properly caramelized?
Ensure vegetables are cut into similar-sized pieces and spread in a single layer on the baking sheet. Don't crowd the pan, and stir halfway through roasting. The oven temperature of 425°F is crucial for achieving that golden, caramelized exterior.
- → Can I add protein to make it a main course?
Absolutely. Grilled chicken, crispy chickpeas, white beans, or crumbled tofu all pair wonderfully. You can also add toasted pine nuts or walnuts for a heartier, more filling dish.
- → What wines pair best with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the fresh basil and balsamic flavors beautifully. A light Vermentino or Albariño would also work well for a refreshing pairing.