Roasted Veggie Salad with Burrata
A fresh and colorful salad featuring roasted vegetables and creamy Burrata cheese.
Ingredients
- cherry tomatoes (0.283 kg)
- bell peppers (1 cup)
- garlic (3 )
- extra-virgin olive oil (30 ml)
- balsamic glaze (15 ml)
- basil (6 leaves)
- Burrata cheese (0.227 kg)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine tomatoes, bell peppers, and garlic in a bowl. Add olive oil and balsamic glaze; toss to coat. Transfer to the prepared baking sheet.
- Roast in the oven for 10 minutes. Return vegetables to same bowl, stir in basil while vegetables still warm.
- Refrigerate salad for at least 1 hour. Top with Burrata to serve.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 256
- fat: 19 g
- sats: 9 g
- carbs: 7 g
- fibre: 2 g
- protein: 9 g
- salt: 0.148 g