There’s something undeniably comforting about a skillet full of roasted vegetables—especially when it’s finished with creamy, melty burrata. Warm Burrata & Garlic Roasted Veggie Skillet is the kind of dish that feels rustic yet refined, simple yet sensational. It’s one of those recipes I return to again and again, especially when I want something cozy, colorful, and packed with flavor—without spending hours in the kitchen.
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Overview of the Warm Burrata & Garlic Roasted Veggie Skillet
This dish brings together some of my favorite things: oven-roasted veggies with a golden caramelized edge, a garlicky herb blend that fills your kitchen with the most mouthwatering aroma, and burrata cheese—the rich, creamy centerpiece that turns humble vegetables into something luxurious.
Why You’ll Love This Recipe
- One-skillet wonder – Everything cooks together in one pan.
- Vegetarian & hearty – Comforting, filling, and loaded with nutrients.
- Quick prep & minimal cleanup – Just toss, roast, and top with burrata!
- Versatile – Enjoy it solo, as a side, or with crusty bread or protein.
What Does It Taste Like?
Imagine the sweetness of roasted red bell peppers, the savory depth of eggplant and zucchini, the burst of warm cherry tomatoes, and the richness of slow-melted garlic all mingling together under a cool, creamy veil of burrata. It’s silky, smoky, and just a bit tangy—especially if you go in for that optional balsamic drizzle.
Health & Nutritional Benefits
This dish isn’t just a treat for your taste buds—it’s also packed with:
- Vitamins A & C from red bell peppers and tomatoes
- Antioxidants from eggplant and zucchini
- Heart-healthy fats from olive oil
- Protein and calcium from the burrata
It’s satisfying, nourishing, and naturally gluten-free, making it a great fit for many dietary preferences.
Ingredients List
Here’s everything you’ll need to make this veggie skillet shine:
- 1 small zucchini, sliced
- 1 small eggplant, cubed
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp dried thyme
- Salt & black pepper, to taste
- 1–2 balls burrata cheese
- Fresh basil leaves, for garnish
- Optional: drizzle of balsamic glaze
Tools You’ll Need
Nothing fancy—just your kitchen staples:
- Large oven-safe skillet or sheet pan
- Sharp knife & cutting board
- Mixing bowl (optional for tossing)
- Spatula or wooden spoon
- Oven mitts
Ingredient Additions & Easy Substitutions
Additions:
- Add chickpeas or white beans to boost the protein content.
- Sliced mushrooms for umami depth
- Roasted garlic cloves if you want a sweeter garlic profile
Substitutions:
- No zucchini? Try yellow squash or broccoli florets.
- Out of eggplant? For a delicious alternative, try roasted cubes of sweet potato or butternut squash.
- Can’t find burrata? Use fresh mozzarella or a scoop of ricotta instead.
How to Make Warm Burrata & Garlic Roasted Veggie Skillet
Let’s bring it all together step-by-step. You’ll be amazed at how easy it is to make something this delicious.
Step 1: Preheat & Prep
Preheat your oven to 425°F (220°C). While it heats, wash and chop all your veggies. Aim for similar sizes so they roast evenly.
Step 2: Toss & Season
In a large mixing bowl or directly in your oven-safe skillet, toss the zucchini, eggplant, bell pepper, cherry tomatoes, red onion, and garlic with olive oil, oregano, thyme, salt, and black pepper. Don’t be shy with the seasoning—the veggies will soak up all that flavor.
Step 3: Roast to Perfection
Place the skillet in the oven and roast for 25–30 minutes, giving everything a good stir halfway through. The goal? Tender veggies with golden, caramelized edges and slightly blistered tomatoes.
Step 4: Add the Burrata
As soon as the veggies come out of the oven, gently nestle in 1–2 balls of burrata. The residual heat will soften the cheese into dreamy, creamy puddles.
Step 5: Garnish & Serve
Garnish with fresh basil leaves, and if you like, finish it off with a drizzle of balsamic glaze for an extra boost of flavor. Serve warm with crusty bread or as a vibrant side dish.
What to Serve With This Skillet
This dish is a showstopper all on its own, but here are some delicious pairings:
- Grilled chicken or fish for a complete protein-packed meal
- Toasted sourdough or focaccia to soak up those juicy bits
- Couscous or quinoa for a grain base that complements the flavors
- A crisp green salad tossed with a bright lemon vinaigrette for a light, refreshing finish.
Looking to build a whole menu around burrata and Mediterranean flavors? Give this delightful Roasted Tomato and Burrata Pasta a try — a creamy, savory dish that pairs perfectly with roasted vegetables and delivers a warm, comforting flavor in every bite.
Tips for the Best Garlic Roasted Veggie Skillet
- Chop vegetables into similar-sized pieces so they cook evenly.
- Use a hot oven—425°F is ideal for roasting without steaming.
- Don’t crowd the pan—if your skillet feels packed, use a baking sheet instead.
- Let the burrata sit for 3–5 minutes after adding to melt just enough without losing its shape.
- Finish with freshness—don’t skip the basil! It adds brightness to balance the roasted flavors.
How to Store & Reheat
Storage:
- Store leftovers in a sealed container and refrigerate for up to three days.
- Keep burrata separate if possible to maintain texture.
Reheating:
- Warm the veggies in a skillet over medium heat or in the oven at 350°F until heated through.
- Add a fresh burrata ball after reheating for best results.
General Information
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Servings: 4
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian, gluten-free
- Skill level: Beginner-friendly
Frequently Asked Questions (FAQ)
Can I make this recipe vegan?
Absolutely! Just omit the burrata or replace it with a plant-based soft cheese or a creamy cashew drizzle.
What’s the best way to reheat this without drying out the veggies?
Reheat gently in a covered skillet with a splash of water or olive oil to help retain moisture.
Can I use different vegetables?
Yes! This recipe is super flexible. Swap in whatever’s seasonal or already in your fridge—just keep roasting times in mind.
Is burrata safe to eat if I’m pregnant?
Most store-bought burrata in the U.S. is made with pasteurized milk, but double-check the label to be sure.
Can I serve this cold?
Sure! It’s delicious as a chilled salad the next day—especially if you add a splash of lemon juice or balsamic.
Conclusion: Warm, Creamy, and Comforting
There’s just something magical about Warm Burrata & Garlic Roasted Veggie Skillet. The way the burrata melts into the roasted vegetables creates a luxurious dish that looks impressive but couldn’t be easier to make. Whether you serve it for lunch, dinner, or even as a shareable appetizer, it’s sure to win hearts.
Looking for more Mediterranean-inspired burrata recipes to keep the magic going? These are perfect pairings:
- Roasted Tomato Burrata Basil Pasta
- Burrata & Basil Caprese Flatbread Pizza
- Easy Mediterranean Flatbread with Fresh Herbs & Hummus
Let’s Make It Social!
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📸 Snap a pic and share it on Pinterest—tag me so I can see your version!
💬 Leave a comment and let others know how it turned out for you!
Nutritional Information (per serving)
- Calories: 360
- Fat: 26g
- Carbohydrates: 20g
- Protein: 13g
Warm Burrata & Garlic Roasted Veggie Skillet
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Warm Burrata & Garlic Roasted Veggie Skillet is cozy, colorful, and packed with flavor! A medley of roasted zucchini, eggplant, peppers, and cherry tomatoes gets topped with creamy burrata and fresh basil for a one-pan vegetarian dish that feels rustic yet totally luxurious. Serve it with crusty bread or a simple salad for a meal that’s anything but boring!
Ingredients
- 1 small zucchini, sliced
1 small eggplant, cubed
1 red bell pepper, sliced
1 cup cherry tomatoes
1 small red onion, sliced
3 cloves garlic, minced
2 tbsp olive oil
½ tsp dried oregano
½ tsp dried thyme
Salt & black pepper, to taste
1–2 balls burrata cheese
Fresh basil leaves, for garnish
Optional: drizzle of balsamic glaze
Instructions
Preheat your oven to 425°F (220°C).
In a large oven-safe skillet or on a baking sheet, toss the zucchini, eggplant, bell pepper, cherry tomatoes, red onion, and garlic with olive oil, oregano, thyme, salt, and black pepper.
Roast for 25–30 minutes, stirring once halfway, until the vegetables are tender and slightly caramelized.
Remove from the oven and gently place burrata on top of the hot vegetables. Let sit for 3–5 minutes to soften.
Garnish with fresh basil and a drizzle of balsamic glaze if using. Serve immediately with crusty bread or as a flavorful side dish.
Notes
Don’t overcrowd your skillet—spread veggies out so they roast rather than steam.
Swap in other veggies like mushrooms, sweet potatoes, or cauliflower based on what you have.
If you can’t find burrata, fresh mozzarella or ricotta works too.
Leftovers are delicious cold or gently reheated. Add a fresh burrata ball for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Side
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 360 kcal
- Sugar: 7g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 30 mg