There’s something magical about a Mediterranean Burrata & Roasted Veggie Board. The very first time I pulled one together, I thought it was going to be “just another appetizer,” but it ended up stealing the show. Imagine creamy burrata that practically melts as you slice into it, surrounded by smoky roasted zucchini, peppers, and eggplant, with pops of juicy tomatoes and briny olives. It’s rustic yet elegant, light yet indulgent. Honestly, this board has the power to make a weeknight dinner feel special—or turn a casual get-together into a memory. Let’s dive in, because this recipe is one you’ll want on repeat.
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Why You’ll Love This Mediterranean Burrata & Roasted Veggie Board
Have you ever sat down at a table and just felt instantly welcomed? That’s exactly the vibe this board gives. It’s not fussy. It doesn’t require you to hover over a stove for hours. Instead, you roast a rainbow of vegetables until they caramelize at the edges, pile them high on a big board, and let burrata take center stage.
The flavor is the perfect balance: creamy, tangy, smoky, fresh. The burrata brings that buttery richness you just can’t fake, while the roasted veggies add depth and a slightly charred sweetness. Then you get the brightness of fresh basil and a swirl of pesto that ties everything together with herbs and garlic.
Here’s the thing: boards like this are more than food—they’re an experience. You set it down, people gather around, they rip pieces of bread and swipe them through cheese and pesto. It sparks conversation. It slows the moment down. And if you’re anything like me, you’ll find yourself sneaking another bite long after everyone else has finished.
Ingredients You’ll Need
Let’s break down exactly what goes into this Mediterranean Burrata & Roasted Veggie Board. Each ingredient has its role to play, and together, they create that stunning balance of texture and flavor.
- 2 balls burrata cheese – the creamy centerpiece, rich and indulgent.
- 1 zucchini, sliced into rounds – lightly sweet with a tender bite after roasting.
- 1 red bell pepper, sliced – adds brightness and a little smoky depth.
- 1 yellow bell pepper, sliced – for color contrast and a slightly fruity flavor.
- 1 small eggplant, sliced into rounds – earthy and hearty, perfect for roasting.
- 2 tbsp olive oil – to coat the veggies and help them caramelize.
- 1 tsp dried oregano – that classic Mediterranean touch.
- Salt & freshly cracked black pepper, to taste – the basics that make everything sing.
- 1 cup cherry tomatoes, halved – juicy and fresh to balance the roasted flavors.
- 1/2 cup Kalamata olives – briny and bold, a must for any Mediterranean spread.
- 1/4 cup pesto – basil, garlic, olive oil, and nuts blended into a vibrant drizzle.
- Fresh basil leaves, for garnish – the final burst of freshness.
- Crusty bread or pita, for serving – the perfect vehicle for scooping up all that goodness.
Tools You’ll Need
One of the best parts of this recipe? You don’t need a complicated setup. Just a few basics and you’re good to go.
- A large cutting board or platter for serving.
- A baking sheet lined with parchment paper for roasting.
- A sharp knife for slicing vegetables.
- Small bowls to hold dips like pesto or olives.
- Tongs for easy flipping and arranging.
That’s it. No fancy gadgets. Just kitchen staples.
Ingredient Swaps & Additions
Here’s where you can make this Mediterranean Burrata & Roasted Veggie Board entirely your own.
| Ingredient | Swap or Addition | Flavor Boost |
|---|---|---|
| Burrata | Fresh mozzarella or whipped ricotta | Creamy but lighter |
| Zucchini | Summer squash | Slightly sweeter |
| Eggplant | Portobello mushrooms | Meaty, umami-rich |
| Pesto | Hummus or roasted red pepper dip | Different Mediterranean flair |
| Bread | Crackers, gluten-free flatbread | Crunchy or lighter option |
If you want even more variety, try adding marinated artichokes, roasted carrots, or a drizzle of hot honey (trust me—it’s amazing with burrata).
Step-by-Step: How to Make This Recipe
This is the fun part. You’ll be surprised at how quickly it all comes together.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the veggies. Place zucchini, peppers, and eggplant in a bowl. Add olive oil, oregano, salt, and black pepper. Mix well so every slice is coated.
- Roast. Spread the vegetables evenly on the baking sheet. Roast for 20–25 minutes until tender and slightly caramelized at the edges.
- Assemble the board. Place the burrata in the center of your serving board. Arrange roasted veggies, cherry tomatoes, olives, and a small bowl of pesto around it.
- Finish with flair. Garnish with fresh basil leaves. Serve with crusty bread or warm pita.
That’s it. Simple, unfussy, and ridiculously delicious.
Serving Ideas
There are so many ways to enjoy this Mediterranean Burrata & Roasted Veggie Board.
- As a starter before a big family dinner.
- As the main event with a side of grilled chicken or shrimp.
- For brunch alongside a frittata and some fresh fruit.
- On date night with a glass of sparkling water and candles for mood.
Honestly, once you put this board down, it feels like a celebration no matter the occasion.
Tips for the Best Board
Here’s what I’ve learned (sometimes the hard way) to make this board shine every single time:
- Don’t overcrowd the pan. Give veggies space to caramelize instead of steaming.
- Bring burrata to room temperature. Cold burrata doesn’t release its creamy center as beautifully.
- Slice evenly. Uniform veggie slices roast more evenly.
- Add variety in color. The more colorful the board, the more inviting it looks.
Storage Instructions
If you happen to have leftovers (rare, but it happens), here’s what to do:
- Veggies: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to revive their texture.
- Burrata: Best eaten fresh, but if needed, wrap tightly and refrigerate for 1 day.
- Bread: Store in a paper bag or freeze for later.
Nutrition Information (per serving, 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Protein | 10g |
| Fat | 18g |
| Carbohydrates | 22g |
| Fiber | 4g |
| Sugar | 6g |
This makes it a lighter but satisfying option, full of protein and fiber with a good balance of fats and carbs.
Frequently Asked Questions
Can I grill the veggies instead of roasting?
Absolutely. Grilling adds a smoky depth that works beautifully.
What if I can’t find burrata?
Fresh mozzarella or ricotta works. You’ll miss that signature creamy center, but it’s still delicious.
Can I make this ahead of time?
Yes. Roast the veggies earlier in the day. Assemble the board just before serving so everything feels fresh.
Is this recipe vegetarian-friendly?
Yes! And it can easily be adapted to vegan with dairy-free cheese swaps.
Conclusion
This Mediterranean Burrata & Roasted Veggie Board is everything I love in a recipe: simple, colorful, and impossible to resist. It’s proof that you don’t need complicated techniques to create something stunning—just good ingredients and a little love.
If you enjoyed this recipe, you’ll also want to check out these boards and platters for more inspiration:
They’re all delicious, shareable, and anything but boring.
Interactive Invite
If you make this Mediterranean Burrata & Roasted Veggie Board, I’d love to see it! Leave a review, share your version in the comments, or snap a photo and tag it on Pinterest. It’s always fun to see how you bring these boards to life.
And don’t forget—you can subscribe to get recipes like this delivered straight to your inbox so you never miss out.
Print
Mediterranean Burrata & Roasted Veggie Board – 5 Reasons You’ll Love It
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Mediterranean Burrata & Roasted Veggie Board is a rustic yet elegant spread that celebrates creamy burrata, smoky roasted vegetables, briny olives, and vibrant pesto. Perfect for entertaining, date night, or even a simple weeknight dinner, it’s colorful, flavorful, and irresistibly shareable. Serve it with crusty bread or warm pita, and watch it disappear.
Ingredients
- 2 balls burrata cheese
- 1 zucchini, sliced into rounds
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small eggplant, sliced into rounds
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt & freshly cracked black pepper, to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives
- 1/4 cup pesto
- Fresh basil leaves, for garnish
- Crusty bread or pita, for serving
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss zucchini, peppers, and eggplant with olive oil, oregano, salt, and pepper. Spread evenly on the baking sheet.
Roast for 20–25 minutes, until veggies are tender and lightly caramelized.
On a large serving board, place burrata in the center. Arrange roasted veggies, cherry tomatoes, olives, and a small bowl of pesto around it.
Garnish with fresh basil and serve with crusty bread or warm pita.
Notes
Bring burrata to room temperature before serving for maximum creaminess.
Try swapping veggies—portobello mushrooms, carrots, or squash all roast beautifully.
If you can’t find burrata, fresh mozzarella or whipped ricotta works as a substitute.
Want a smoky twist? Grill the vegetables instead of roasting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main
- Method: Roasting, Assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion of board
- Calories: 290 kcal
- Sugar: 6g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35 mg