Mediterranean cuisine has a magical way of bringing vibrant flavors to the table, and this Mediterranean Burrata and Roasted Veggie Board is no exception. Featuring creamy burrata, colorful roasted vegetables, and an array of fresh ingredients, it creates a visually stunning and delicious centerpiece for any gathering. Whether you’re hosting a casual get-together or just want to enjoy a hearty, healthy meal, this recipe shines through as both impressive and effortless.
Why you’ll love this dish
This Mediterranean Burrata and Roasted Veggie Board is not only a feast for the eyes but also incredibly practical. It’s versatile enough for various occasions, whether it’s a family brunch, an elegant dinner party, or a simple weeknight meal. The combination of roasted vegetables and creamy burrata offers a perfect balance of textures and flavors that will captivate even those who might not be traditionally fans of vegetables. It’s budget-friendly, quick to prepare, and can easily be scaled to serve a crowd.
"This veggie board was a hit at our dinner party! The burrata’s creaminess paired so well with the roasted flavors of the vegetables. Everyone kept coming back for more!" – A satisfied guest
The cooking process explained
Making this Mediterranean Burrata and Roasted Veggie Board is a straightforward yet fulfilling process. You’ll start by roasting a colorful mix of vegetables, allowing their natural sweetness to develop. Then, you’ll assemble them beautifully on a large platter alongside fresh burrata cheese, olives, and ripe tomatoes. The final touch is a drizzle of olive oil and balsamic glaze, elevating the dish even further.
What you’ll need
To make this gorgeous spread, gather these ingredients:
- 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
Feel free to swap out the vegetables based on what’s in season or your personal preferences!
