Roasted Veggie Salad With Burrata
Course: SaladCuisine: EuropeanPrep Time
10 mins
Cook Time
10
minutesAdditional Time
1
minuteTotal Time
1 hr 20 mins
Servings
4
Ingredients
1 (10 ounce) basket — cherry tomatoes, halved
1 cup — chopped multi-colored bell peppers
3 cloves — garlic, chopped
2 tablespoons — extra-virgin olive oil, or to taste
1 tablespoon — balsamic glaze
6 leaves — basil, chopped
8 ounces — Burrata cheese, sliced
Directions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine tomatoes, bell peppers, and garlic in a bowl. Add olive oil and balsamic glaze; toss to coat. Transfer to the prepared baking sheet.
- Roast in the oven for 10 minutes. Return vegetables to same bowl, stir in basil while vegetables still warm.
- Refrigerate salad for at least 1 hour. Top with Burrata to serve.
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