Balsamic Roasted Veg with Burrata

If you’re looking for a fresh, vibrant side dish that brings together the sweet, earthy flavours of roasted vegetables with the creamy indulgence of burrata, look no further than Balsamic Roasted Veg with Burrata. 

This simple yet elegant recipe combines the deep sweetness of roasted red peppers and courgettes with a tangy balsamic glaze, topped off with a generous serving of burrata and fragrant basil pistou. It’s the ideal dish to serve at a summer gathering or as an accompaniment to your favourite mains.

Table of Contents

• Ingredient Breakdown
• The Roasting Process
• The Balsamic Glaze
• Creamy Burrata: A Luxurious Touch
• Fresh Basil Pistou
• Tips for Success
• More Burrata Recipes

Ingredient Breakdown

• Red Sweet Pointed Peppers: Sweet, tender peppers that add a pop of colour and sweetness to the dish.
• Courgettes: Light and slightly sweet, courgettes offer a soft texture when roasted and balance the other ingredients beautifully.
• Balsamic Glaze: This rich, tangy drizzle brings depth to the roasted vegetables and enhances their natural sweetness.
• Fresh Basil: A key ingredient in the basil pistou, basil adds a fragrant herbaceous note that elevates the dish.
• Garlic: Minced garlic infuses the pistou with a savoury kick, complementing the sweetness of the vegetables.
• Extra-Virgin Olive Oil: Used for both roasting and the pistou, this high-quality oil adds richness and helps the flavours meld together.
• Burrata: The creamy centre of burrata is the highlight of the dish, offering a smooth and indulgent texture that contrasts with the roasted vegetables.
• Crusty Bread: To serve alongside the dish, crusty bread provides a perfect way to mop up the balsamic glaze and burrata.

The Roasting Process

Roasting vegetables is one of the simplest yet most effective cooking techniques for bringing out their natural sweetness and complexity. In Balsamic Roasted Veg with Burrata, the key to making the peppers and courgettes truly shine lies in the roasting process. When you roast vegetables at a high temperature, such as 220°C (fan 200°C), the Maillard reaction occurs. This chemical process is responsible for the browning and caramelisation that adds depth and richness to the vegetables.

As the red sweet pointed peppers and courgettes roast, their natural sugars start to break down, intensifying their sweetness. The high heat also softens the vegetables, making them tender while still maintaining enough structure to hold their shape. The outer layers become slightly crisp and golden, adding a satisfying texture that contrasts with the juicy interior.

A key element to ensure even roasting is to spread the vegetables out in a single layer on the baking tray. This allows the heat to circulate around each piece, ensuring they cook uniformly. Tossing the vegetables in olive oil before roasting not only helps in this process but also creates a golden, crisp exterior while keeping the interior moist. Be sure to check the vegetables halfway through their roasting time. This gives you an opportunity to rearrange them and ensure even cooking. The result is a tray of beautifully roasted vegetables that burst with natural sweetness.

The Balsamic Glaze

Balsamic vinegar, with its deep, tangy flavour, is a beloved ingredient in many kitchens. When reduced into a glaze, however, its complexity and richness are heightened. For Balsamic Roasted Veg with Burrata, the glaze is more than just a finishing touch. It’s a key component of the dish that ties all the flavours together.

The balsamic glaze is made by slowly simmering balsamic vinegar, which reduces its water content and concentrates its sugars. The result is a syrupy, slightly sweet glaze with a tangy aftertaste. When drizzled over the roasted vegetables, the glaze adds a layer of depth and a delightful contrast to the natural sweetness of the peppers and courgettes. As the vegetables roast with the balsamic glaze in the final 5 minutes, the glaze slightly caramelises. This adds a rich, glossy finish that enhances the overall flavour profile of the dish.

Creamy Burrata: A Luxurious Touch

Burrata, an Italian cheese known for its rich, creamy centre, adds an indulgent touch to the Balsamic Roasted Veg with Burrata. While the roasted vegetables are packed with sweetness and depth, the burrata brings a luxurious creaminess that complements their flavours perfectly. 

What makes burrata so unique is its structure. The outer shell is made of mozzarella, while the inside is filled with a rich cream and curd mixture. When you slice into it, the creaminess flows out, creating a velvety texture. This pairs beautifully with the roasted, slightly caramelised vegetables. The freshness of the burrata provides a smooth counterpoint to the tangy balsamic glaze, offering balance and enhancing the dish’s overall flavour profile.

It’s important to allow the burrata to come to room temperature before serving. This helps the cheese reach its creamy, melt-in-your-mouth consistency, making it easier to spread over the vegetables. If you’re serving this dish in a group setting, it’s a nice touch to cut the burrata at the table. This will allow guests to enjoy the spectacle of the cheese oozing over the vegetables. This adds an element of excitement to the meal while highlighting the richness of the burrata.

Fresh Basil Pistou

The final element that elevates Balsamic Roasted Veg with Burrata is the fresh basil pistou. Similar to pesto but without the addition of nuts or cheese, pistou is a simple, fragrant sauce. It is typically made from basil, garlic, and olive oil. In this recipe, the pistou adds a burst of fresh, herby flavour that contrasts beautifully with the sweetness of the roasted vegetables and the creaminess of the burrata.

The key to a successful basil pistou is using the freshest basil possible. The vibrant green leaves impart a delicate yet potent aroma that infuses the oil with a refreshing flavour. Adding garlic to the pistou intensifies the depth of the sauce, balancing the sweetness of the basil with a subtle savoury note. Using extra-virgin olive oil in the pistou brings an added richness and smoothness that ties all the ingredients together.

If you don’t have a food processor, use a mortar and pestle. This can help to release the essential oils in the basil and create a slightly chunkier, more textured pistou. This variation adds a rustic touch to the dish and makes the pistou feel even more homemade and authentic.

Tips for Success

To ensure your Balsamic Roasted Veg with Burrata turns out perfectly, keep these tips in mind:

• Use quality ingredients: Since this dish is so simple, the quality of the ingredients makes a huge difference. Choose ripe, sweet peppers and courgettes, and opt for high-quality burrata for the creamiest, most indulgent result.
• Don’t skip the balsamic glaze: While you could use regular balsamic vinegar, a glaze adds a thicker consistency and a more intense sweetness, which balances the roasted vegetables beautifully.
• Prepare in advance: Roast the vegetables and store them ahead of time. This means you can assemble the dish right before serving. The basil pistou can also be made in advance and stored in the fridge for a few days.

More Burrata Recipes

If you’ve enjoyed the burrata element in this Balsamic Roasted Veg with Burrata recipe, then here are some more I think you’ll like:

• Burrata and Tomato Salad with Harissa Dressing: The combination of fresh, juicy tomatoes with the creamy burrata, all brought together by a spicy, zingy harissa dressing, makes this dish a game-changer.
• Slow Cooked Courgettes (Zucchini) with Burrata: These delicious slow cooked courgettes (zucchini) with some creamy burrata and a chilli-spiked vinaigrette, make a wonderful summery dish.

See how I make these recipes and more over on my Instagram!