Roasted Veggie and Bocconcini Salad

Elevate your salad game with this vibrant Roasted Veggie and Bocconcini Salad—a dish brimming with flavor, texture, and color! Roasted zucchini, bell peppers, cherry tomatoes, and red onion are caramelized to perfection, bringing out their natural sweetness. Combined with creamy bocconcini mozzarella, fragrant fresh basil, and a drizzle of indulgent balsamic glaze, this salad is a feast for both the eyes and the taste buds. Perfect as a light main course or a stunning side dish, this easy recipe is ready in under 45 minutes and is perfect for weeknight dinners or elegant gatherings. Rich in nutrients and Mediterranean-inspired flavors, this warm salad is as wholesome as it is delicious.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1 cup Cherry tomatoes
• 1 small Red onion
• 3 tablespoons Olive oil
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Bocconcini (mini mozzarella balls)
• 0.5 cup Fresh basil leaves
• 2 tablespoons Balsamic glaze

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2

Wash and chop the zucchini into half-moon slices, the red and yellow bell peppers into strips, and the red onion into wedges.

Step 3

Place the chopped zucchini, bell peppers, red onion, and cherry tomatoes on the baking sheet.

Step 4

Drizzle the vegetables with olive oil, and sprinkle with dried oregano, salt, and black pepper. Toss everything together to ensure the vegetables are evenly coated.

Step 5

Spread the vegetables out in a single layer on the baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.

Step 6

While the vegetables are roasting, drain the bocconcini and set them aside.

Step 7

Once the vegetables are done roasting, let them cool for about 5 minutes before transferring them to a large salad bowl.

Step 8

Add the bocconcini and fresh basil leaves to the roasted vegetables, gently tossing to combine.

Step 9

Drizzle the salad with balsamic glaze just before serving and give it one final toss.

Step 10

Serve the Roasted Veggie and Bocconcini Salad warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1373.1g)

Amount per serving	% Daily Value*
Calories	1384.1

Total Fat 87.1g	0%
Saturated Fat 32.5g	0%
Polyunsaturated Fat 4.3g
Cholesterol 127.1mg	0%
Sodium 5363.0mg	0%
Total Carbohydrate 100.7g	0%
Dietary Fiber 13.1g	0%
Total Sugars 68.8g
Protein 53.9g	0%

Vitamin D 0IU	0%
Calcium 1018.6mg	0%
Iron 5.9mg	0%
Potassium 2551.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.9%

Protein: 15.4%

Carbs: 28.7%