# What You’ll Need:
→ Vegetables
01 - 1 medium zucchini, diced
02 - 1 red bell pepper, chopped
03 - 1 yellow bell pepper, chopped
04 - 1 small red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper
→ Cheese
09 - 1 cup mozzarella pearls (bocconcini)
→ Dressing
10 - 2 tablespoons balsamic glaze
11 - 1 tablespoon extra-virgin olive oil
12 - 1 teaspoon honey, optional
→ Garnish
13 - 1/4 cup fresh basil leaves, torn
14 - Freshly ground black pepper, to taste
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, bell peppers, red onion, and cherry tomatoes. Add olive oil, salt, and black pepper. Toss until all vegetables are evenly coated.
03 - Spread vegetables in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized. Remove from oven and allow to cool slightly.
04 - Transfer roasted vegetables to a serving platter or large bowl. Gently fold in mozzarella pearls.
05 - Drizzle balsamic glaze and extra-virgin olive oil over the vegetable and cheese mixture. Add honey if a sweeter flavor is desired; toss lightly to combine.
06 - Top with torn basil leaves and freshly ground black pepper to taste. Serve warm or at room temperature.
