Roasted Vegetable and Burrata Salad



  • 1 large red sweet pepper, seeded and cut intostrips
  • 1 medium zucchini, cut intoinch chunks
  • 1 small fennel bulb, cut intoinch slices
  • 1 small Japanese eggplant, cut intoinch thick round slices
  • 1 cup cherry tomatoes
  • 4 tablespoons extra virgin olive oil
  • Juice of one lemon, plus zest
  • 2 tablespoons minced tarragon
  • Salt and pepper to taste
  • 8 ounces burrata cheese in small bits


  1. Preheat oven to 350°F.
  2. Place all the veggies in a bowl and toss with the olive oil.
  3. Spread veggies on non-stick baking sheets and roast until a knife can be easily inserted into them; do not cook until mushy. They should have a little crunch.
  4. Place them in a salad bowl and toss with the lemon juice, zest, tarragon and salt and pepper to taste.
  5. Add the cheese and toss gently.

This recipe was featured on Season 28 - Episode 2825.

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Do not toss after you add burrata. The cheese is too delicate and runny and will make a mess of your beautiful salad. This is brought out in the video but not in the written recipe.

Well worth making. Easy and delicious!


I have never had burrata and can’t wait to make this recipe. Hopefully I can find it in my local Publix. Thanks for the reminder to not toss.


What is the approximate timing for roasting the vegetables to retain a little crunch?


I roasted for 15 minutes. It came out beautifully!

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