Creating a Mediterranean Burrata and Roasted Veggie Board is an inspiring way to celebrate the vibrant flavors of the Mediterranean. The creamy burrata pairs beautifully with the sweet, roasted vegetables, making it a feast for both the eyes and the taste buds. Whether you’re hosting a dinner party, enjoying a cozy family night, or simply craving something fresh, this dish is the epitome of effortless elegance. The colorful presentation will certainly impress your guests, and the simplicity of preparation will leave you with more time to enjoy the company.
Why you’ll love this dish
This Mediterranean Burrata and Roasted Veggie Board is not just a recipe; it’s an experience. It’s incredibly versatile—perfect for brunch, lunch, or as a starter for dinner. The combination of roasted veggies and rich burrata is not only delectable but also a great way to sneak in those servings of vegetables. Plus, it’s budget-friendly and easily adaptable to what you have on hand. Hosting a gathering? This board brings a communal feel, encouraging guests to dig in and share!
"I prepared this board for a small get-together, and it was a hit! The roasted veggies were so flavorful, and the burrata was a luxurious touch. Everyone kept asking for the recipe!" — Jamie, foodie enthusiast.
Step-by-step overview
Creating your Mediterranean Burrata and Roasted Veggie Board is an enjoyable and visually stunning process. This dish involves roasting a colorful medley of vegetables, arranging them with creamy burrata, and finishing off with fresh ingredients like olives and basil. It’s an easy-going recipe that can fit into any relaxed cooking routine.
What you’ll need
- 1 red bell pepper, sliced (150 g)
- 1 yellow bell pepper, sliced (150 g)
- 1 medium zucchini, sliced (200 g)
- 1 small eggplant, sliced (200 g)
- 1 small red onion, sliced (100 g)
- 3 tablespoons olive oil (45 ml)
- Salt and black pepper, to taste
- 1 teaspoon dried oregano (2 g)
- 1–2 balls burrata cheese (8 oz / 225 g)
- 1/2 cup marinated olives (75 g)
- 1/2 cup cherry tomatoes, halved (75 g)
- 1 small bunch fresh basil leaves (10 g)
- Optional: crusty bread or crackers
- 2 tablespoons extra virgin olive oil (30 ml)
- 1 teaspoon balsamic glaze (5 ml)
- Optional: crushed red pepper flakes
If you’re feeling creative, consider using different seasonal vegetables or adding nuts for crunch.
