Warm Burrata & Garlic Roasted Veggie Skillet

I roast a colorful mix of vegetables with garlic until tender and aromatic, then nestle a warm, creamy burrata cheese on top. It’s a comforting, vibrant skillet dish that’s perfect for sharing.

Why You’ll Love This Recipe

I love how easy this skillet comes together, yet it feels elegant and comforting. The garlic-roasted veggies deliver depth and sweetness, while the burrata adds luxuriously creamy contrast. It’s ideal for a simple dinner, appetizer, or brunch centerpiece.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Assorted vegetables (e.g., cherry tomatoes, zucchini, bell peppers, mushrooms), cut into bite-sized pieces

• Red onion, sliced

• Garlic cloves, thinly sliced

• Olive oil

• Salt and freshly ground black pepper

• Dried oregano or thyme (optional)

• 2 balls of burrata cheese

• Fresh basil or parsley, chopped (for garnish)

• Optional: balsamic reduction for drizzling

Directions

1. I preheat the oven to 400 °F (200 °C) and spread the vegetables and red onion in a single layer on a rimmed baking sheet.

2. I toss everything evenly with olive oil, garlic slices, salt, pepper, and oregano or thyme if using.

3. I roast the veggies for about 20–25 minutes, stirring halfway, until they’re tender and caramelized.

4. I remove the pan from the oven and transfer the hot vegetables to a cast-iron skillet or oven-safe serving dish.

5. I top the warm veggies with burrata balls, placing them in the center so they soften against the heat.

6. I return the skillet to the oven for 3–5 minutes, just until the burrata interior turns gooey but keeps its shape.

7. I garnish with fresh basil or parsley and drizzle with balsamic reduction if desired.

8. I serve immediately with crusty bread or crostini for dipping.

Servings and timing

• Servings: 4 as an appetizer or 2 as a main

• Prep time: ~10 minutes

• Cook time: ~25–30 minutes (including burrata warming)

• Total time: about 40 minutes

Variations

• I swap vegetables with roasted asparagus, eggplant, or sweet potatoes.

• I stir in artichoke hearts or olives for extra Mediterranean flair.

• I drizzle pesto instead of balsamic reduction for a fresh herb burst.

• I add crushed red pepper for a touch of heat or lemon zest for brightness.

Storage/reheating

• Storage: I separate leftover veggies and burrata in airtight containers. Veggies stay good for up to 3 days; burrata is best eaten fresh.

• Reheating: I reheat veggies in a 375 °F oven or air fryer until warmed through, then top with fresh burrata just before serving.

FAQs

What vegetables work best?

I use a colorful mix—cherry tomatoes, zucchini, peppers, mushrooms, onions. I choose similar-sized pieces so they roast evenly.

Can I skip roasting burrata?

Yes—I sometimes place the burrata on the veggies just before serving and let it warm from residual heat for a softer interior.

Is burrata essential?

It’s the star—its creamy center contrasts beautifully with roasted veggies, but mozzarella or fresh goat cheese work if needed.

Can I make the veggies ahead?

Absolutely—I roast them ahead and reheat before adding burrata. I add fresh herbs and drizzle just before serving for best presentation.

What can I serve this with?

I love it with crusty bread, crostini, a green salad, or alongside grilled proteins like chicken or fish.

Conclusion

I adore how this Warm Burrata & Garlic Roasted Veggie Skillet feels effortless yet gourmet. Roasted garlic veggies, creamy burrata, and simple garnishes come together in a dish that’s as beautiful as it is delicious—and perfect for sharing any time.