Roasted Vegetable and Burrata Salad with Balsamic Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh vegetable salad featuring sweet roasted peppers and zucchini paired with creamy burrata cheese and a tangy balsamic reduction. This Italian recipe (vegetarian), ready in about 40 minutes, pairs red bell peppers, zucchini, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium sliced zucchini, 2 medium cut red bell peppers, and 1 small thinly sliced red onion in 4 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread the vegetables on a large rimmed baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.
  3. Step 3: While vegetables roast, combine 1/2 cup balsamic vinegar and 1 tbsp honey in a small saucepan over medium heat. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until reduced to a thick glaze.
  4. Step 4: Arrange the roasted vegetables on a serving platter, tear 8 oz burrata cheese over the top, and drizzle with the balsamic glaze.
  5. Step 5: Garnish with 1/4 cup torn fresh basil leaves and serve immediately.

Frequently asked questions

How long does Roasted Vegetable and Burrata Salad with Balsamic Glaze take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Vegetable and Burrata Salad with Balsamic Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red bell peppers from drying out.

Can I substitute ingredients in Roasted Vegetable and Burrata Salad with Balsamic Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Vegetable and Burrata Salad with Balsamic Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Vegetable and Burrata Salad with Balsamic Glaze vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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