Simple Balsamic Roasted Veggies with Creamy Burrata
A vibrant dish featuring caramelized vegetables coated in balsamic glaze, paired with creamy burrata for a satisfying experience.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Knife
Ingredients
Vegetables
- 4 cups Mixed Vegetables (bell peppers, zucchini, cherry tomatoes, red onions) Chopped into bite-sized pieces.
Balsamic Vinegar
- 1/4 cup Balsamic Vinegar High-quality for best flavor.
Olive Oil
- 2 tablespoons Extra Virgin Olive Oil For roasting.
Seasonings
- 1 teaspoon Kosher Salt To taste.
- 1/2 teaspoon Black Pepper Freshly cracked.
Burrata
- 1 ball (8 oz) Fresh Burrata The star of the dish.
Herbs
- 1 handful Fresh Basil or Parsley Roughly chopped, optional for garnish.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and dry the mixed vegetables thoroughly.
- Chop the vegetables into uniform bite-sized pieces.
- In a large mixing bowl, combine the chopped vegetables with olive oil, balsamic vinegar, salt, and black pepper. Toss to coat.
- Spread the seasoned vegetables on a baking sheet in a single layer.
- Roast for about 20-25 minutes, stirring halfway through.
- While the vegetables are roasting, prepare the burrata by letting it sit at room temperature.
- Once the vegetables are tender and caramelized, transfer them to a serving platter.
- Place the burrata in the center of the roasted vegetables and cut into it to let the creamy interior spill out.
- Garnish with fresh herbs and serve immediately.
Notes
This dish is perfect for gatherings and can be customized with different vegetables or cheeses.