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Roasted Vegetables & Burrata

40 min

Easy

2

Ingredients

  • 3 tbsp olive oil

  • 1 audergine,  sliced into chunks

  • 2 mixed coloured peppers, such as orange and red, cut into chunks

  • 1 red onion cut into wedges

  • 2 courgettes,  cut into chunks

  • 4 garlic cloves, smashed

  • 3 sprigs of thyme

  • 200g cherry tomatoes

  • handful of basil leaves

  • zest of 1 lemon

  • 250g Burrata

Method

  • Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.

  • Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest . Serve with Burrata opened or halved by hand.

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