There’s just something magical about a Mediterranean Burrata and Roasted Veggie Board. The moment you slice into that creamy burrata and watch it spill onto a platter of caramelized vegetables, you know you’re in for something special. This isn’t just food — it’s a whole experience. Warm, rustic, colorful, and brimming with bold flavors that feel like a sunny escape to the Mediterranean coast. Perfect for a casual family dinner or as the showstopper at your next gathering, this board has it all: richness, freshness, and that effortless beauty that makes people reach for their phones before their forks. Let’s dive in and I’ll show you exactly how to bring it to life.
Why a Mediterranean Burrata and Roasted Veggie Board Works Every Time
The Magic of Burrata on a Board
If you’ve never tried burrata before, imagine mozzarella — but taken to the next level. It’s soft and stretchy on the outside, with a luscious creamy center that practically melts into whatever you pair it with. The first time I served burrata at a dinner party, I honestly thought people were exaggerating when they said it was “life-changing.” Then I cut into it, watched that velvety center ooze out, and understood. Burrata doesn’t just sit on a board; it becomes the star of the show, tying all the flavors together in the most indulgent way.
Roasted Veggies Bring Balance
But burrata alone? Too rich. That’s where roasted veggies step in. Roasting transforms simple zucchini, eggplant, and peppers into smoky, sweet, caramelized bites that balance out the creaminess of the cheese. Every forkful feels complete — the softness of eggplant, the crisp sweetness of bell peppers, and the light earthiness of zucchini. These veggies aren’t chosen at random; they’re Mediterranean staples for a reason. Toss them with olive oil, a sprinkle of salt, and a good roast in the oven, and they’ll come alive in a way steaming or sautéing can never match.
Building the Perfect Mediterranean Burrata and Roasted Veggie Board
Essential Ingredients You’ll Need
Every board starts with good ingredients. Here’s everything you need, broken down clearly:
| Ingredient | Amount | Notes |
|---|---|---|
| Burrata cheese | 2 balls (250 g each, 500 g total) | Fresh, creamy, the star of the show |
| Zucchini | 1 (200 g) | Slice into rounds |
| Red bell pepper | 1 (150 g) | Slice into strips |
| Yellow bell pepper | 1 (150 g) | Adds color balance |
| Eggplant | 1 small (250 g) | Slice into rounds |
| Olive oil | 2 tbsp (30 ml) | For roasting |
| Salt & black pepper | To taste | Simple seasoning |
| Cherry tomatoes | ½ cup (80 g) | Fresh burst of flavor |
| Kalamata olives | ¼ cup (40 g) | Adds salty richness |
| Fresh basil leaves | 2 tbsp (6 g) | Chopped for garnish |
| Balsamic glaze | 2 tbsp (30 ml) | Drizzle for sweetness |
| Warm pita or crusty bread | As needed | Essential for scooping and dipping |
The beauty of this list is its simplicity. No hard-to-find items, just Mediterranean pantry basics that together feel like a luxury spread.
Tools and Prep Must-Haves
You don’t need fancy equipment for this recipe, but a few things make the process smoother:
- A sharp chef’s knife for slicing veggies.
- A sturdy cutting board.
- Baking sheet lined with parchment paper (makes clean-up a breeze).
- A large serving platter or wooden board — presentation matters here.
And yes, you’ll want a big spoon for that burrata. Trust me, people will be fighting over the first scoop.
How to Assemble and Serve a Mediterranean Burrata and Roasted Veggie Board
Step-by-Step Guide
- Preheat the oven to 400°F (200°C) and line your baking sheet.
- Prep the veggies: slice zucchini, eggplant, and peppers into even pieces for roasting.
- Toss with olive oil, salt, and pepper until well coated. Spread them on the sheet in a single layer.
- Roast for 20–25 minutes, flipping halfway through, until tender and caramelized.
- Arrange burrata in the center of your platter or board. Place roasted veggies around it in sections.
- Add fresh touches: scatter halved cherry tomatoes and Kalamata olives for contrast.
- Finish with flair: drizzle balsamic glaze over burrata and sprinkle chopped basil on top.
- Serve immediately with warm pita or crusty bread on the side.
This isn’t one of those recipes where precision matters. The fun lies in arranging, layering colors, and creating something visually stunning.
Serving Suggestions and Pairings
Here’s where you can get creative. A Mediterranean Burrata and Roasted Veggie Board already feels complete, but you can elevate it with sides:
- Hummus or baba ganoush for extra dipping variety.
- Tabbouleh or couscous salad for a refreshing grain option.
- Roasted chickpeas for crunch.
- Sparkling water with lemon or iced herbal teas make perfect drink pairings without overpowering the flavors.
It’s the kind of spread where people linger, nibble, and keep coming back for “just one more piece of bread with burrata.”
Tips, Storage, and Variations for Mediterranean Burrata and Roasted Veggie Board
Smart Tips for Success
- Don’t overcrowd the baking sheet. Veggies need space to roast, not steam.
- Serve burrata fresh. Keep it chilled until just before plating, so it holds its shape until cut.
- Boost flavors. Try adding roasted garlic cloves, a drizzle of hot honey, or sun-dried tomatoes.
- Play with textures. Toasted pine nuts or walnuts add crunch to an otherwise soft board.
Storage and Make-Ahead Options
- Roasted veggies can be made a day ahead and stored in the fridge in an airtight container. Reheat in the oven for 10 minutes before serving.
- Burrata should always be added fresh, just before serving. It doesn’t store well once cut.
- Leftovers: roasted veggies can last up to 3 days, and they’re great tossed into pasta or on top of salads.
This board works beautifully for parties because you can prep 90% of it in advance. Then, when guests arrive, just plate the burrata and drizzle the glaze. Instant wow factor.
Nutrition and Benefits
| Nutrient | Amount per serving (approx.) |
|---|---|
| Calories | 360 kcal |
| Protein | 12 g |
| Carbohydrates | 14 g |
| Fat | 28 g |
| Saturated Fat | 12 g |
| Fiber | 4 g |
| Sodium | 450 mg |
| Sugar | 6 g |
Why it’s worth making: this recipe strikes the balance between indulgence and nutrition. Burrata brings richness and protein, while veggies and olive oil add fiber, antioxidants, and heart-healthy fats. It’s comfort food that still feels light and wholesome.
Frequently Asked Questions
Can I make a Mediterranean Burrata and Roasted Veggie Board ahead of time?
Yes! Roast the veggies a day ahead and reheat. Add burrata only right before serving.
What can I substitute for burrata if I can’t find it?
Fresh mozzarella works as a backup, but ricotta or whipped feta also give a creamy, spreadable feel.
How do I keep burrata fresh on the board?
Keep it in its brine until the very last minute. Add it straight from the fridge onto the platter.
Which veggies work best for roasting?
Zucchini, eggplant, and peppers are classic. But you can also use mushrooms, carrots, or even asparagus.
Can I serve this cold instead of warm?
Yes, though roasted veggies taste best slightly warm. If serving cold, roast ahead and chill — the flavors still shine.
Conclusion
A Mediterranean Burrata and Roasted Veggie Board is the kind of recipe that makes you look like you’ve put in hours of work — when in reality, it’s 35 minutes start to finish. It’s colorful, indulgent, healthy, and flexible enough for any occasion. Once you try it, I promise it’ll become your go-to for entertaining or even just treating yourself to something special midweek.
If you loved this, you’ll also enjoy exploring other Mediterranean-inspired dishes like Mediterranean Ricotta and Pita Board, Maple Pecan & Brie Stuffed Sweet Potatoes, or Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto. They’re just as easy and just as impressive.
And hey — if you do make this board, I’d love to see it! Leave a review, snap a photo, and share it on Pinterest. Boards like this are meant to be enjoyed and shared.
Print
Mediterranean Burrata and Roasted Veggie Board – 5 Irresistible Flavors
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Mediterranean Burrata and Roasted Veggie Board is the ultimate shareable appetizer. Creamy burrata paired with roasted zucchini, bell peppers, eggplant, and a drizzle of balsamic glaze creates a board that’s fresh, flavorful, and ready in just 35 minutes. Perfect for gatherings, holidays, or an effortless weeknight dinner starter.
Ingredients
- 2 balls burrata cheese (250 g each, 500 g total)
- 1 zucchini, sliced (200 g)
- 1 red bell pepper, sliced (150 g)
- 1 yellow bell pepper, sliced (150 g)
- 1 small eggplant, sliced (250 g)
- 2 tablespoons olive oil (30 ml)
- Salt and black pepper, to taste
- 1/2 cup cherry tomatoes, halved (80 g)
- 1/4 cup Kalamata olives (40 g)
- 2 tablespoons fresh basil leaves, chopped (6 g)
- 2 tablespoons balsamic glaze (30 ml)
- Warm pita or crusty bread, for serving
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss zucchini, bell peppers, and eggplant with olive oil, salt, and black pepper. Spread on the baking sheet.
Roast vegetables for 20–25 minutes, flipping halfway, until golden and tender.
Arrange burrata in the center of a large serving board or platter.
Surround with roasted vegetables, cherry tomatoes, and Kalamata olives.
Drizzle burrata with balsamic glaze and sprinkle with fresh basil.
Serve immediately with warm pita or crusty bread for dipping.
Notes
Want extra crunch? Add toasted pine nuts or walnuts on top.
Swap burrata with fresh mozzarella if needed.
Use naan, sourdough, or gluten-free bread for dipping.
Make it colorful by adding roasted carrots or asparagus.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting, Assembling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of board
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4 g
- Protein: 14g
- Cholesterol: 35 mg