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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!
2 Responses
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 🙂