Serves 2 / Difficulty – Easy / Prep 10 mins & cooked in 45 mins
A rustic yet elegant dish that celebrates a colorful array of sweet red and orange peppers, silky aubergine cubes, cherry tomatoes, tender asparagus tips, and caramelised onions, gently roasted in extra virgin olive oil until perfectly charred and tender. Adding a delicate blend of thyme, oregano, and rosemary infuses the vegetables with Mediterranean aromas and finally crowned with creamy delicate burrata, simply, luxurious, and bursting with flavour.
Perfect as a light lunch, or serve with crusty bread or focaccia for a more substantial evening meal.
Shopping list for 2 people
Extra virgin olive oil
Onion, sliced – 1
Aubergine, cubed – 1
Red pepper, sliced – 1
Orange pepper, sliced
Cherry tomatoes, halved – 1 handful
Asparagus tips – 100g
Burrata – 2
Thyme – pinch
Oregano – pinch
Rosemary – pinch
Salt and pepper for seasoning
Method
Heat your oven to 220c. Add the aubergine, peppers coat with olive oil and cook for 15 minutes.
If the burrata is in the fridge, take them out and let them warm up a little to room temperature.
Take out, turn the veg over and add the tomatoes. Add some more olive oil and sprinkle with the herbs and season with salt and pepper. Return to the oven and cook for another 15 minutes.
Take out, add the asparagus tips and toss all the veg. Return to the oven and cook for another 15 minutes.
Whilst the veg are cooking, take a frying pan, add some olive oil, add the sliced onion, season with salt and gently fry for 10 – 15 minutes until soft and opaque.
Once everything is cooked. Remove from the oven and they frying pan from the heat.
Take 2 bowls. Add the veg, then the onion on top. Then break open the burrata and add ontop. Pour over a little good quality olive oil, then sprinkle with a little more oregano
Serve with your favourite bread.
