Roasted Bell Peppers with Burrata

and sourdough croutons
And sourdough croutons
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4 Bell pepper halved
Salt to taste
Black pepper to taste
1 tbsp Olive oil
2 tbsp Red wine vinaigrette
2 cloves Garlic minced
1 pinch Crushed red pepper
⅓ cup Olive oil extra-virgin
3 slices Sourdough bread torn into pieces
1 tbsp Butter
½ tsp Garlic powder
1 (8-oz) ball Burrata cheese torn
2 tbsp Fresh herbs thyme, basil, or rosemary

Nutritional information


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:

Ingridiens for Roasted Bell Peppers with Burrata

Steps to make Roasted Bell Peppers with Burrata


Heat oven

Preheat the oven to 400 ˚F.


Prepare bell peppers


Halve the peppers and remove the ribs and seeds. Brush the peppers with olive oil and sprinkle with salt and black pepper. Arrange the peppers on a baking sheet.




Roast the peppers for about 30 minutes until slightly charred.


Make vinaigrette


In a small bowl, whisk together 2 tablespoons red wine vinegar, 2 minced garlic cloves, a pinch of each: salt, black pepper, and crushed red pepper flakes until combined. Whisk in ⅓ cup olive oil until emulsified.


Make croutons


In a large skillet over medium heat, melt 1 tablespoon butter. Add in the torn sourdough pieces, ½ teaspoon garlic powder, and a pinch of salt and black pepper. Cook, tossing frequently, until golden brown and crunchy, about 5-6 minutes.


Transfer roasted peppers to serving platter


Once the peppers are roasted, remove them from the oven and place on a large platter. Drizzle the peppers with some of the vinaigrette. Set aside for a few minutes to marinate.




Top the peppers with torn burrata and drizzle more vinaigrette over. Top with sourdough croutons.



Sprinkle with fresh herbs of choice and serve.

If you are looking for a delicious side dish for your summer gathering or BBQ, consider adding these Roasted Peppers with Burrata to the menu. This recipe is simple, quick, and easy to prepare. Made it? Let us know what you think, and don’t forget to tag #cookmerecipes on Instagram!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Need I say more than burrata and bell peppers? This is an incredible summer side dish. Thanks for sharing the recipe!

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