Roasted Veggie Salad With Burrata

Roasted Veggie Salad With Burrata
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    4 People
  • VIEWS
    3

Indulge in a symphony of flavors with this Roasted Veggie Salad, where creamy Burrata meets the vibrant sweetness of roasted peppers and tomatoes, infused with aromatic garlic. A drizzle of balsamic glaze and fresh basil elevate this simple salad to an unforgettable culinary experience. Serve chilled with crusty bread for a delightful appetizer or light meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    7 g
  • Cholesterol
    40 mg
  • Fiber
    2 g
  • Protein
    9 g
  • Saturated Fat
    9 g
  • Sodium
    148 mg
  • Sugar
    2 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. (5 minutes)

02

Step

Combine tomatoes, bell peppers, and garlic in a bowl. Add olive oil and balsamic glaze; toss to coat. Transfer to the prepared baking sheet. (5 minutes)

03

Step

Roast in the oven for 10 minutes. Return vegetables to same bowl, stir in basil while vegetables are still warm. (12 minutes)

04

Step

Refrigerate salad for at least 1 hour. Top with Burrata to serve. (60 minutes)

For an enhanced depth of flavor, consider using a high-quality balsamic vinegar instead of a glaze.
Add a pinch of red pepper flakes during roasting for a subtle kick.
If Burrata is unavailable, fresh mozzarella can be used as a substitute.

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Abbie Rolfson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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