Description
This dish features roasted vegetables infused with garlic, served warm with creamy burrata cheese and fresh herbs—an elegant yet easy skillet perfect for appetizers or light meals.
Ingredients
- 1 cup cherry tomatoes
- 1 zucchini, cut into bite-sized pieces
- 1 bell pepper, chopped
- 1 cup mushrooms, halved
- 1 red onion, sliced
- 4 garlic cloves, thinly sliced
- 3 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 tsp dried oregano or thyme (optional)
- 2 balls of burrata cheese
- Fresh basil or parsley, chopped (for garnish)
- Optional: balsamic reduction for drizzling
Instructions
- Preheat the oven to 400°F (200°C). Spread the vegetables and red onion on a rimmed baking sheet.
- Toss with olive oil, garlic, salt, pepper, and oregano or thyme if using.
- Roast for 20–25 minutes, stirring halfway, until tender and caramelized.
- Transfer vegetables to a cast-iron skillet or oven-safe serving dish.
- Place burrata balls on top and return to oven for 3–5 minutes, until just softened.
- Garnish with basil or parsley and drizzle with balsamic reduction if desired.
- Serve immediately with crusty bread or crostini.
Notes
- Use similar-sized vegetable pieces for even roasting.
- For a vegan version, omit burrata or use plant-based cheese.
- Best served fresh while burrata is warm and gooey.
- Pairs beautifully with toasted bread or a green salad.
Nutrition
- Serving Size: 1/2 skillet (as main)
- Calories: 320
- Sugar: 6g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 40mg
