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