Name: Mediterranean Burrata and Roasted Veggie Board – 5 Irresistible Flavors
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
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

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

Scale

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

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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.