For an enhanced depth of flavor, consider using a high-quality balsamic vinegar instead of a glaze. Add a pinch of red pepper flakes during roasting for a subtle kick. If Burrata is unavailable, fresh mozzarella can be used as a substitute.
Indulge in a symphony of flavors with this Roasted Veggie Salad, where creamy Burrata meets the vibrant sweetness of roasted peppers and tomatoes, infused with aromatic garlic. A drizzle of balsamic glaze and fresh basil elevate this simple salad to an unforgettable culinary experience. Serve chilled with crusty bread for a delightful appetizer or light meal.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. (5 minutes)
Combine tomatoes, bell peppers, and garlic in a bowl. Add olive oil and balsamic glaze; toss to coat. Transfer to the prepared baking sheet. (5 minutes)
Roast in the oven for 10 minutes. Return vegetables to same bowl, stir in basil while vegetables are still warm. (12 minutes)
Refrigerate salad for at least 1 hour. Top with Burrata to serve. (60 minutes)
For an enhanced depth of flavor, consider using a high-quality balsamic vinegar instead of a glaze. Add a pinch of red pepper flakes during roasting for a subtle kick. If Burrata is unavailable, fresh mozzarella can be used as a substitute.