Mediterranean Burrata & Roasted Veggie Board
A vibrant and customizable board featuring roasted vegetables and creamy burrata, perfect for sharing at gatherings or enjoying a relaxed evening.
Ingredients
Vegetables
- 1 large ball burrata cheese (about 8 oz / 225 g)
- 1 piece red bell pepper, sliced (150 g)
- 1 piece zucchini, sliced (150 g)
- 1 small eggplant, sliced (200 g)
Seasoning
- 1 tbsp olive oil (15 ml)
- 1 tsp dried oregano (2 g)
- 1/2 tsp salt
- 1/4 tsp black pepper
Accompaniments
- 1/4 cup Kalamata olives (35 g)
- 1 tbsp balsamic glaze (15 ml)
- to taste fresh basil leaves for garnish
- assorted pieces bread or crackers for serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss the sliced bell pepper, zucchini, and eggplant with olive oil, dried oregano, salt, and black pepper.
- Spread the vegetables evenly on a baking sheet and roast them in the oven for about 20–25 minutes, or until they are tender and slightly caramelized.
Assembly
- Arrange the roasted vegetables, burrata, and Kalamata olives artfully on a serving board.
- Drizzle the burrata and vegetables with balsamic glaze.
- If desired, add fresh basil leaves for garnish and serve with assorted bread or crackers.
Notes
For extra flavor, marinate the vegetables in olive oil and spices before roasting. Substitute with seasonal vegetables or different cheeses as per preference. Adjust balsamic glaze quantity based on taste.