Burrata with Sautéed Veggies and Balsamic Reduction (42 Minutes)

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Sautéed veggies with burrata is a delightful and sophisticated dish that combines the rich flavors of sautéed vegetables with the creamy goodness of burrata cheese.

Fresh cherry tomatoes add a burst of sweetness, while the balsamic reduction provides a tangy finish that ties everything together.

This dish is perfect as a light meal or an elegant appetizer any time of year!

  • Prep Time: 7 minutes
  • Cook Time: 35 minutes
  • Total Time: 42 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the veggies:

  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 large onion, sliced
  • 2 medium zucchinis, sliced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the balsamic reduction:

  • 1 cup balsamic vinegar
  • 2 tablespoons honey or brown sugar (optional, for a sweeter reduction)

For topping:

  • 8 ounces burrata cheese
  • Sliced cherry tomatoes
  • Fresh basil leaves, for garnish
  • Crusty bread, for serving (optional)

Instructions

  1. Make the balsamic reduction (15 minutes): Pour the balsamic vinegar into a small saucepan. Bring to a boil over medium heat, then reduce the heat to low and simmer until the vinegar has reduced by half and is thick enough to coat the back of a spoon, about 10-15 minutes. Stir in honey or brown sugar if using. Remove from heat and let cool slightly.
  2. Prepare the vegetables (10 minutes): In a large skillet, heat the olive oil over medium-high heat. Add the sliced onions and bell peppers and sauté for about 5 minutes until they begin to soften.
  3. Add zucchini (10 minutes): Add the sliced zucchinis to the skillet and continue to sauté for another 5-7 minutes until all the vegetables are tender and slightly caramelized. Season with salt and pepper to taste.
  4. Assemble the dish (5 minutes): Arrange the sautéed vegetables on a serving platter. Scatter the halved cherry tomatoes around the sautéed vegetables. Tear the burrata cheese into pieces and place them on top of the vegetables.
  5. Drizzle with balsamic reduction (2 minutes): Drizzle the balsamic reduction over the entire dish. Garnish with fresh basil leaves.
  6. Serve: Serve immediately with crusty bread on the side if desired.

Notes

For the best results, ensure your vegetables are evenly cooked and slightly caramelized to bring out their natural sweetness.

If you prefer a spicier dish, add a pinch of red pepper flakes to the vegetables while sautéing.

The burrata cheese should be added just before serving to maintain its creamy texture.

This dish pairs wonderfully with a glass of crisp white wine or a light red.

Enjoy the combination of flavors and textures in this elegant sautéed vegetable dish topped with creamy burrata and tangy balsamic reduction!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 12g
  • Sodium: 200mg
  • Fat: 15g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 25mg

Pair this with...

Garlic Knots

Start with some store-bought or homemade pizza dough for convenience. Roll it out on a floured surface and slice it into even strips. Take each strip and tie it into a simple knot, placing each one onto a baking sheet. Pop them into a preheated oven and let them bake until they're golden and slightly puffed. While they're doing their magic in the oven, melt some butter in a pan and sauté finely minced garlic until it's fragrant but not browned. Add a sprinkle of salt, parsley, and maybe even a dash of grated Parmesan cheese to this buttery concoction. Once the knots are out of the oven and still warm, generously brush them with your garlic butter mixture.

Lemony Kale Salad

Start by de-stemming your kale leaves and chopping them into bite-sized pieces. Remember, kale can be a bit tough, so give it a little massage with your hands to soften it up and enhance its natural sweetness. For the dressing, whisk together freshly squeezed lemon juice, some zesty lemon zest, olive oil, and a hint of salt and pepper. This simple dressing is a burst of citrusy goodness that pairs beautifully with the robustness of the kale. Toss the massaged kale in the lemon dressing, ensuring every leafy nook and cranny is coated. To finish, sprinkle on sunflower seeds and pine nuts for a delightful crunch.

Olive Oil Tomatoes

Grab a bunch of fresh cherry tomatoes, washing them and patting dry. Preheat your oven to 400°F (200°C). In a mixing bowl, toss the tomatoes with a generous glug of olive oil, ensuring each tomato is gleaming with a light coat. Now, mince up some garlic – a couple of cloves should do – and sprinkle it over the tomatoes. Choose your preferred herbs; rosemary and thyme work beautifully, but basil or oregano can be divine too. Roughly chop or tear your herbs and add them to the bowl. Season everything with salt and pepper and give it a good mix. Spread this vibrant mixture on a baking sheet in a single layer. Pop it in the oven for about 20-25 minutes or until the tomatoes are soft and slightly shriveled.

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