Extra Virgin
Mediterranean roasted vegetables with burrata
Roasted vegetables and creamy burrata call for olive oil with balance.
- Prep
- 15 minutes
- Cooking
- 25 minutes
- Total
- 40 minutes
- Difficulty
- Easy
Ingredients
- 1 zucchini
- 1 eggplant
- 2 peppers
- 180 g cherry tomatoes
- 1 burrata
- Oregano or thyme
- Sea salt flakes
- 4 tbsp ÓLETHRA Extra Virgin
Method
- 1Roast the vegetables at 200°C until tender.
- 2Transfer the warm vegetables to a wide plate.
- 3Place the burrata in the centre.
- 4Finish with ÓLETHRA Extra Virgin and sea salt.
Why it works
Extra Virgin connects the sweetness of vegetables with the creamy texture of burrata.
Break the burrata at the table and add the final spoon of olive oil at that moment.