Mediterranean Warm Burrata & Garlic Roasted Veggie Skillet
This dish is a rustic, Mediterranean-inspired skillet that pairs creamy burrata with garlic-roasted vegetables. The warm, melty center of the burrata spills over sweet roasted tomatoes, peppers, zucchini, and onions, creating the perfect dip for crusty bread. It’s simple enough for a weeknight but elegant enough for entertaining.
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 as an appetizer, 2 as a light meal
Ingredients
1 large ball burrata cheese
2 cups cherry tomatoes
1 zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
3 cloves garlic, minced
3 tbsp olive oil
1 tsp dried Italian herbs
Salt & black pepper, to taste
Fresh basil leaves, for garnish
Crusty bread, for serving
Instructions
Preheat oven: Set your oven to 400°F (200°C).
Prepare the vegetables: In a large ovenproof skillet or baking dish, add cherry tomatoes, zucchini, red and yellow peppers, and red onion. Drizzle with olive oil, sprinkle with minced garlic, Italian herbs, salt, and pepper. Toss to coat evenly.
Roast: Place skillet in the oven and roast for 20–25 minutes, until the vegetables are tender and slightly caramelized, and the tomatoes begin to burst.
Add burrata: Remove skillet from the oven and gently place the burrata ball in the center of the roasted vegetables. Return to the oven for 3–5 minutes, just until the burrata is warmed and slightly softened (don’t overbake, or it will completely melt).
Garnish: Remove from oven, scatter fresh basil leaves over the top, and drizzle with a little extra olive oil if desired.
Serve: Bring the skillet to the table with warm crusty bread for dipping into the creamy burrata and roasted veggies.
Tips & Variations
Switch up the veggies: Try eggplant, mushrooms, or asparagus in place of peppers and zucchini for a different flavor profile.
Add a little heat: Sprinkle red pepper flakes or drizzle with chili oil before serving for a spicy kick.
Make it a main meal: Serve over a bed of couscous, quinoa, or orzo to turn this appetizer into a hearty vegetarian dinner.
Go extra Mediterranean: Add olives, capers, or artichoke hearts to deepen the briny, savory notes.
Herb variations: Swap basil for fresh parsley, oregano, or thyme for a slightly different flavor.
Protein boost: Add grilled chicken, shrimp, or chickpeas for a more filling version.
Bread choices: Serve with toasted ciabatta, focaccia, or pita for dipping. Garlic bread also works beautifully.
Finish with flair: A drizzle of balsamic glaze over the burrata and veggies adds a sweet-tangy balance.
Q&A
Q: Can I prepare this ahead of time?
A: You can roast the vegetables ahead and store them in the fridge for up to 2 days. When ready to serve, reheat the veggies, then add the burrata and bake just until warmed.
Q: What if I can’t find burrata?
A: Fresh mozzarella is the closest substitute. It won’t have the creamy center, but it still pairs beautifully with roasted vegetables.
Q: Can I make this dairy-free?
A: Yes. Skip the burrata and top the veggies with a drizzle of tahini or a dollop of hummus for a creamy, plant-based alternative.
Q: How do I keep the burrata from completely melting?
A: Only heat it for a few minutes at the end. Burrata should be soft and slightly oozing, not fully melted.
Q: What’s the best way to serve this?
A: Right out of the skillet with warm crusty bread for dipping. It also pairs well with pasta or as a topping for grain bowls.
Nutrition
(per serving, 4 servings)
Approximate values, will vary by ingredients used
Calories: ~280 kcal
Protein: 10 g
Carbohydrates: 16 g
Fiber: 3 g
Sugars: 7 g
Fat: 20 g
Saturated Fat: 7 g
Sodium: 320 mg
Conclusion
This Mediterranean Warm Burrata & Garlic Roasted Veggie Skillet is all about simplicity and flavor. The creamy burrata, paired with sweet roasted vegetables and fresh basil, creates a dish that feels rustic yet elegant. Perfect for sharing with friends or enjoying as a light dinner, it’s a beautiful way to celebrate Mediterranean ingredients. Add some crusty bread and a drizzle of olive oil, and you’ve got a dish that’s both comforting and impressive.