Mediterranean Roast Vegetable Salad With Olives, and Burrata

Name: Mediterranean Roast Vegetable Salad With Olives, and Burrata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: For the Roast Mediterranean Vegetables:; 2 bell peppers (any color), seeded and cut into chunks; handful of cherry tomatoes; 1 small zucchini, sliced into rounds; 1 red onion, cut into wedges; 2 tablespoons olive oil; Salt and pepper, to taste; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; For the Salad:; Mixed salad leaves (e.g., arugula, spinach, lettuce); 1 cup pitted Kalamata olives; 1 burrata cheese ball (or fresh mozzarella if unavailable); Extra olive oil for drizzling

by Matte Black Bowls

2 People

40 min

Hiw about bringing taste of the Mediterranean to your next gathering with this delectable Roast Vegetable Salad. It's a star player in a sumptuous sharing feast that'll leave everyone coming back for more. Imagine a vibrant mosaic of roasted bell peppers, eggplant, zucchini, and red onion, each piece kissed with the warmth of olive oil, garlic, and aromatic herbs. Nestled on a bed of mixed greens, this medley is complemented by the bold tang of Kalamata olives and the creamy, dreamy goodness of burrata cheese. Drizzled with a final flourish of olive oil, this salad is a culinary masterpiece, perfect for family gatherings, potlucks, or any occasion that calls for a spread of flavorsome delights.

mediterranean roast vegetable salad with olives and burrata

Mediterranean Roast Vegetable Salad With Olives, and Burrata

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Recipe details

Yield 2 People
Time spent: Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min

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Ingredients

For the Roast Mediterranean Vegetables:
2 bell peppers (any color), seeded and cut into chunks
handful of cherry tomatoes
1 small zucchini, sliced into rounds
1 red onion, cut into wedges
2 tablespoons olive oil
Salt and pepper, to taste
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
For the Salad:
Mixed salad leaves (e.g., arugula, spinach, lettuce)
1 cup pitted Kalamata olives
1 burrata cheese ball (or fresh mozzarella if unavailable)
Extra olive oil for drizzling

Instructions

1. Roast Mediterranean Vegetables:
a. Preheat your oven to 400°F (200°C).
b. In a large mixing bowl, combine the bell peppers, tomatoes, zucchini, and red onion.
c. Drizzle olive oil over the vegetables and season with salt, pepper, minced garlic, dried oregano, dried thyme, and dried rosemary. Toss well to evenly coat.
d. Spread the vegetables on a baking sheet lined with parchment paper in a single layer.
e. Roast in the preheated oven for about 25-30 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through.
2. Assemble the Salad:
a. On a large serving platter, arrange a bed of mixed salad leaves.
b. Spread the roasted Mediterranean vegetables over the salad leaves.
c. Scatter the pitted Kalamata olives evenly over the vegetables.
d. Tear the burrata cheese ball into pieces and distribute them over the salad.
Drizzle extra olive oil over the entire salad for added flavor and richness.

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Mediterranean Roast Vegetable Salad With Olives, and Burrata

Mediterranean Roast Vegetable Salad With Olives, and Burrata

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Mediterranean Roast Vegetable Salad With Olives, and Burrata

Mediterranean Roast Vegetable Salad With Olives, and Burrata

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Ingredients

Instructions

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