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Roasted Vegetable and Burrata Salad



1 large red sweet pepper, seeded and cut into 8 strips

1 medium zucchini, cut into 1/2 inch chunks

1 small fennel bulb, cut into 1/2 inch slices

1 small Japanese eggplant, cut into 1/2 inch 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


Preheat oven to 350°F.

Place all the veggies in a bowl and toss with the olive oil.

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.

Place them in a salad bowl and toss with the lemon juice, zest, tarragon and salt and pepper to taste.

Add the cheese and toss gently.

This recipe is featured on show 2825 – Burrata.


  1. Sharon's avatar


    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!
  2. Lynn's avatar


    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.
  3. Carol's avatar


    What is the approximate timing for roasting the vegetables to retain a little crunch?
  4. Gloria's avatar


    I roasted for 15 minutes. It came out beautifully!

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