Burrata & Roasted Zucchini Olive Platter
Ingredients:
1–2 balls of fresh burrata
2 medium zucchini, sliced into ¼-inch rounds or thin strips
1 cup mixed olives (Kalamata, Castelvetrano, etc.)
2 tbsp olive oil
1 tsp lemon zest (optional)
Fresh thyme or basil leaves
Salt & cracked black pepper
Optional: chili flakes or a drizzle of balsamic glaze
For serving:
Warm toasted sourdough, grilled flatbread, or crostini
Instructions:
Roast the zucchini:
Preheat oven to 425°F (220°C).
Toss zucchini with olive oil, salt, pepper, and a few thyme sprigs.
Spread on a baking sheet in a single layer.
Roast for 15–20 minutes until golden and tender, flipping halfway.
Assemble the platter:
Place burrata in the center of a large serving plate.
Surround with roasted zucchini and olives.
Drizzle with a bit more olive oil.
Sprinkle with lemon zest, chili flakes (optional), and fresh herbs.
Serve:
Offer toasted bread on the side for scooping up the creamy burrata and veggies.
Tips & Variations:
Add roasted cherry tomatoes or grilled eggplant for extra color and flavor.
Swap zucchini for yellow squash or add both for a mix.
Use marinated olives for more punch.
A spoonful of pesto or tapenade on the side goes well