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Balsamic Roasted Veg with Burrata
Roasted red peppers and courgettes, tossed in a thick balsamic glaze, topped with creamy burrata and fresh basil pistou. The perfect summery side dish!
- Prep Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
- 4 red sweet pointed peppers, sliced
- 2 medium courgettes, sliced
- 1 tbsp balsamic glaze, plus more for serving
- 30 g fresh basil
- 2 garlic cloves, minced
- 60 ml extra-virgin olive oil, plus more for drizzling over the veg
- 150 g burrata, drained
- crusty bread, for serving
Instructions
- Heat your oven to 220℃/ fan 200℃. Place the peppers and courgettes on a baking sheet. Drizzle with extra-virgin olive oil, season with salt and pepper and toss to coat. Arrange in a single layer and roast for 12 minutes.
- Meanwhile, place the basil, garlic and extra-virgin olive oil in a food processor and blitz until chunky but well-combined. Alternatively, you can do this in a mortar and pestle. Set aside.
- Take the veg out of the oven. Add the balsamic glaze and toss to coat. Rearrange the veg in a single layer and roast for a further 5 minutes.
- To serve, plate up the vegetables. Top with the burrata and drizzle the basil pistou over the top with an extra squeeze of balsamic glaze. Serve with crusty bread and enjoy!
Took this to a bbq and it did not disappoint – the pistou was an incredibly yummy topping!
I’m so glad you enjoyed it! Thank you so much for you review 🙂