Balsamic Roasted Veg with Burrata Balsamic Roasted Veg with Burrata
Prep 5 minutes
Total 30 minutes
US | Metric
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! 

  • 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℃. 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!