Farmers Market Roasted Vegetable & Burrata Platter
Farmers Market Roasted Vegetable & Burrata Platter
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Servings: 4 servings
Ingredients
- 1 med zucchini, sliced into thick rounds
- 1 med yellow squash sliced into thick rounds
- 1 small eggplant cut into chunks
- 1 med red bell pepper cut into strips
- 1 small red onion cut into wedges
- 1 pint cherry tomatoes
- 3 tbsp Salty Olive EVOO
- 1 tsp italian seasoning
- salt and pepper to taste
- 8 oz burrata
- 1/4 cup fresh basil leaves
- 2-3 tbsp Salty Olive Aged Balsamic Vinegar
- Grilled or toasted Sourdough
Instructions
- Preheat oven to 425°F.
- Toss the zucchini, yellow squash, eggplant, bell pepper, and red onion with extra virgin olive oil, Italian seasoning, salt, and pepper.
- Spread the vegetables in a single layer on a large sheet pan. Roast for 20 minutes.
- Add the cherry tomatoes to the pan and continue roasting for 8–10 minutes, or until the vegetables are tender and caramelized around the edges.
- Arrange the warm roasted vegetables on a large serving platter.
- Place the burrata in the center of the vegetables and gently break it open.
- Scatter fresh basil over the platter. Finish with Traditional Aged Balsamic, flaky sea salt, and freshly cracked black pepper.
- Serve immediately with warm grilled or toasted sourdough.
Notes
✨ Mrs. Salty’s Tip: Give those vegetables some elbow room! If they’re crowded together on the pan, they’ll steam instead of roast. Use two sheet pans if necessary—you want those delicious caramelized edges.
