Roasted Veggie Salad With Burrata

Published on August 21, 2017

Total Time:

1 hrs 20 mins

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• 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

1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

2. Combine tomatoes, bell peppers, and garlic in a bowl. Drizzle with olive oil and balsamic glaze; toss to coat.

3. Roast in the oven for 10 minutes. Remove and transfer back to the bowl, stirring in basil while veggies are still warm.

4. Transfer to the refrigerator for at least 1 hour.

5. To serve, top with sliced Burrata.

I Made It

Nutrition Facts (per serving)

256Calories19g Fat7g Carbs9g Protein

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Nutrition FactsServings Per Recipe4Calories256% Daily Value *Total Fat19g24%Saturated Fat9g45%Cholesterol40mg13%Sodium148mg6%Total Carbohydrate7g3%Dietary Fiber2g6%Total Sugars2gProtein9gVitamin C62mg310%Calcium12mg1%Iron1mg3%Potassium247mg5%

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