Name: Roasted Veggie Salad With Burrata
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Yield: 1
Ingredients: 1 (10 ounce) basket cherry tomatoes, halved; 1 cup chopped multi-colored bell peppers; 3 cloves garlic, chopped; 2 tablespoons extra-virgin olive oil, or to taste; 1 tablespoon balsamic glaze; 6 leaves basil, chopped; 8 ounces Burrata cheese, sliced

Roasted Veggie Salad With Burrata

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
80 minutes

Elevate your veggie salad with creamy Burrata cheese, basil, roasted garlic, and balsamic glaze.

Ingredients:

1 (10 ounce) basket cherry tomatoes, halved
1 cup chopped multi-colored bell peppers
3 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, or to taste
1 tablespoon balsamic glaze
6 leaves basil, chopped
8 ounces Burrata cheese, sliced

Instructions:

Preheat your oven to a toasty 425 degrees F (220 degrees C) and set up your baking sheet with a cozy layer of parchment paper.
In a bowl, mix together tomatoes, bell peppers, and garlic. Drizzle with olive oil and balsamic glaze, then toss to evenly coat.
After roasting in the oven for 10 minutes, transfer the veggies back to the bowl and stir in the fragrant basil while they're still warm.
Chill in the refrigerator for a minimum of 1 hour.
Before serving, generously layer with delicate slices of creamy Burrata cheese.

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