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!

  • Author: zenak
  • Prep Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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!

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7 months ago

Took this to a bbq and it did not disappoint – the pistou was an incredibly yummy topping!