Warm Burrata & Garlic-Roasted Veggie Skillet
A rustic, colorful skillet filled with caramelized garlic-roasted vegetables, finished with silky smooth warm burrata that melts into the veggies like a creamy sauce. The dish feels both indulgent and bright—perfect as a light dinner, brunch side, or appetizer with crusty bread.
Total Time Breakdown
Prep: 15 minutes
Roast Veggies: 25–30 minutes
Warm Burrata (final skillet heat): 2–3 minutes
Total: ~45 minutes
Ingredients (4 servings)
Vegetables
1 medium zucchini, sliced into half-moons
1 yellow squash, sliced
1 red bell pepper, sliced
1 cup cherry tomatoes
1 cup mushrooms, halved
1 small red onion, slice
Seasoning & Aromatics
6 cloves garlic, smashed
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
Finish
1–2 balls burrata, drained
Fresh basil leaves, torn
Drizzle of balsamic glaze
Extra pinch of flaky sea salt
Optional Add-Ons
Toasted sourdough or baguette
Cooked pasta (turn it into a meal)
Roasted chickpeas for protein
Instructions
1. Preheat & Prep
Preheat your oven to 425°F (220°C).
In a large bowl, toss zucchini, squash, peppers, tomatoes, mushrooms, onions, and smashed garlic with olive oil, salt, pepper, Italian seasoning, and red pepper flakes.
2. Roast the Vegetables
Spread veggies evenly in an oven-safe skillet (cast iron recommended).
Roast for 25–30 minutes, stirring once halfway, until caramelized and lightly charred on edges.
3. Warm the Burrata (Gently!)
Remove the skillet from the oven.
Create a space in the center and gently place the burrata ball(s) in.
Return skillet to the warm (but turned OFF) oven for 2–3 minutes—just enough to warm the outside while keeping the inside creamy.
4. Finish & Serve
Remove burrata-topped skillet.
Add basil, drizzle with balsamic glaze, and sprinkle flaky salt.
Serve immediately with warm bread or spoon over pasta or grains.
Serving Ideas
Serve with grilled bread to scoop up melted burrata.
Toss veggies and burrata with warm rigatoni for an instant creamy pasta.
Add balsamic chicken or roasted shrimp for a fully loaded meal.
Tips for Best Results
Don’t overheat burrata—it should be warm, not melted into soup.
Spread vegetables out so they roast, not steam.
Add tomatoes whole—they burst beautifully in the skillet.
If you love garlic, roast an entire head and squeeze the cloves into the dish.
Recipe Q&A
Q: Can I make this ahead of time?
A: Roast the veggies ahead, but warm the burrata only right before serving. Burrata is best fresh.
Q: What can I substitute for burrata?
A: Fresh mozzarella, whipped ricotta, or mascarpone work well.
Q: Can I make this vegan?
A: Yes—swap burrata for a vegan mozzarella or cashew cream.
Q: Which veggies work best?
A: Almost anything: eggplant, asparagus, broccoli, sweet potatoes, Brussels sprouts, or kale added in the last 10 minutes.
Q: How do I keep the burrata from breaking?
A: Handle gently and warm in a turned-off oven—never direct high heat.
Q: Is this good for meal prep?
A: Yes for the veggies, no for the burrata. Add fresh burrata each time you reheat.