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