Warm Burrata and Garlic Roasted Veggie Skillet
This Warm Burrata and Garlic Roasted Veggie Skillet is a rustic, shareable dish perfect for a cozy dinner or as a centerpiece appetizer. Roasted garlic, caramelized vegetables, and creamy burrata come together in one skillet, drizzled with olive oil and herbs. Serve with warm crusty bread or flatbread to scoop up every bite.
Time
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
Vegetables
1 medium zucchini, cut into chunks
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small red onion, cut into wedges
1 small eggplant, cut into chunks
2 cups cherry tomatoes, whole or halved
1 head garlic, cloves separated (skins on)
3 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
Cheese & Garnish
2 fresh burrata balls (about 4 oz each)
2 tablespoons fresh basil or parsley, chopped
Drizzle of good-quality extra virgin olive oil
Pinch of red pepper flakes
To Serve
Warm crusty bread, focaccia, or pita
Instructions
Preheat Oven
Heat oven to 425°F (220°C).
Prepare Vegetables
Toss zucchini, peppers, onion, eggplant (if using), tomatoes, and garlic cloves with olive oil, oregano, smoked paprika, salt, and pepper.
Spread in a large oven-safe skillet (cast iron works best) or baking dish.
Roast Veggies
Roast for 25–30 minutes, stirring halfway, until veggies are caramelized and garlic is soft.
Add Burrata
Remove skillet from oven. Nestle burrata balls gently on top of the hot roasted veggies.
Let sit 3–4 minutes so the burrata warms and slightly melts.
Finish & Serve
Drizzle with extra olive oil.
Sprinkle with fresh basil/parsley and red pepper flakes if desired.
Serve immediately with warm bread for dipping.
Notes & Tips
Keep garlic cloves in their skins while roasting — they’ll soften and caramelize without burning. Diners can squeeze the sweet garlic onto bread or veggies.
For extra depth, add a splash of balsamic vinegar or lemon juice right before serving.
If you like crunch, sprinkle with toasted pine nuts or walnuts just before serving.
This dish works beautifully with roasted asparagus or mushrooms in place of eggplant.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Roast the veggies ahead, then reheat in the skillet. Add burrata only when ready to serve.
Q: Can I use mozzarella instead of burrata?
A: Yes — fresh mozzarella balls work, though burrata gives a creamier texture.
Q: What protein pairs well with this dish?
A: Grilled chicken, shrimp, or chickpeas all complement the creamy and roasted flavors.
Nutritional Information
Calories: ~350
Protein: 14 g
Carbohydrates: 24 g
Fat: 22 g
Fiber: 6 g
Sodium: 580 mg