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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash and chop the zucchini into half-moon slices, the red and yellow bell peppers into strips, and the red onion into wedges.
Place the chopped zucchini, bell peppers, red onion, and cherry tomatoes on the baking sheet.
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.
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.
While the vegetables are roasting, drain the bocconcini and set them aside.
Once the vegetables are done roasting, let them cool for about 5 minutes before transferring them to a large salad bowl.
Add the bocconcini and fresh basil leaves to the roasted vegetables, gently tossing to combine.
Drizzle the salad with balsamic glaze just before serving and give it one final toss.
Serve the Roasted Veggie and Bocconcini Salad warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 5363 mg | 233% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 68.8 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1019 mg | 78% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2552 mg | 54% | |
*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.
