- 4 Bell pepperhalved
- Saltto taste
- Black pepperto taste
- 1 tbsp Olive oil
- 2 tbsp Red wine vinaigrette
- 2 cloves Garlicminced
- 1 pinch Crushed red pepper
- ⅓ cup Olive oilextra-virgin
- 3 slices Sourdough breadtorn into pieces
- 1 tbsp Butter
- ½ tsp Garlic powder
- 1 (8-oz) ball Burrata cheesetorn
- 2 tbsp Fresh herbsthyme, basil, or rosemary
Roasted Bell Peppers with Burrata
These delicious Roasted Bell Peppers with Burrata are best in the summer when vegetables are most flavorful. Oven-roasted bell peppers dressed with a bright vinaigrette and served with creamy burrata cheese and sourdough croutons make one amazing summer side for al fresco dining. Freshly made sourdough croutons add a contrasting crunch, making the dish even more exciting. These are a must!
This recipe is beyond easy to make. If you prefer, you can grill the peppers rather than roast them in the oven. Just preheat the grill to medium-high and follow the recipe instructions for preparing the peppers. Then place the peppers on the grill skin-side down, leaving some space in between the peppers. Grill for 5 to 6 minutes or until slightly charred, then flip and grill for another 5 minutes. Watch closely as grills vary. Once done, remove the peppers from the grill and place them on a large platter. Drizzle the peppers with some of the vinaigrette and allow them to marinate and soak up all the delicious flavors of the vinaigrette. Serve topped with torn burrata cheese, sourdough croutons, and fresh herbs.
To make the Roasted Bell Peppers with Burrata, you will need the following ingredients:
Steps to make Roasted Bell Peppers with Burrata
Preheat the oven to 400 ˚F.
Prepare bell peppers
Transfer roasted peppers to serving platter