Herby Spring Vegetables with Burrata
Tender, lightly roasted or blanched spring vegetables — like asparagus, peas, zucchini, and carrots — tossed with fresh herbs and served with creamy burrata cheese.A beautiful, colorful, and nutrient-packed dish that’s perfect for diet-conscious festive meals.
Prep: 10 minutes
Cook: 10–12 minutes
Total: 20–22 minutes
Servings:4
Ingredients
1 bunch asparagus, trimmed
1 cup sugar snap peas or green beans
1 medium zucchini, sliced into ribbons or rounds
1 medium carrot, sliced thinly
2 tbsp olive oil
Salt & black pepper, to taste
1 tsp lemon zest
1 tbsp lemon juice
2 tsp fresh thyme leaves
2 tsp fresh parsley, chopped
2 tsp fresh basil, chopped
1 ball burrata (about 8 oz / 225 g), torn into pieces
Optional: toasted pine nuts or almonds for garnish
Instructions
1. Prepare the vegetables
Preheat oven to 400°F (200°C) if roasting.
Toss asparagus, peas, zucchini, and carrots with olive oil, salt, and pepper.
Roast for 8–10 minutes until tender-crisp.
Alternatively, blanch vegetables in boiling water 2–3 minutes, then shock in ice water.
2. Add herbs and citrus
Toss warm vegetables with thyme, parsley, basil, lemon juice, and zest.
3. Plate and serve
Arrange vegetables on a platter.
Top with torn burrata pieces.
Sprinkle toasted nuts if using.
Drizzle a little extra olive oil before serving.
Tips
Add roasted cherry tomatoes for extra color and sweetness.
Use seasonal Mediterranean herbs like oregano or tarragon.
Serve as a starter, side, or light main with whole-grain bread or quinoa.
Burrata can be replaced with fresh mozzarella for a lower-fat version.
Nutritional Information
Calories: ~180
Protein: 7 g
Carbs: 10 g
Fat: 13 g
Fiber: 3 g
Sodium: ~150 mg