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Roasted Mediterranean Veggies and Burrata

Roasted Mediterranean Veggies and Burrata

with Tomato Jam and Polenta

Veggie
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Polenta is a tasty alternative to pasta and potatoes. It's made with cornmeal and typically served either creamy, like mashed potatoes, or firm. When cooled it has a sliceable texture and can be baked, fried or even grilled!

Allergens:Milk/LaitWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

113 g

Cherry Tomatoes

160 g

Red Bell Pepper

50 g

Shallot

227 g

Zucchini

125 g

Burrata Cheese

(ContainsMilk/Lait)

½ cup

Polenta

(ContainsWheat/Blé)

2 tsp

Italian Seasoning

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tsp

Sugar*

1.5 tbsp

Oil*

4

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories498 kcal
Fat37 g
Saturated Fat18 g
Carbohydrate32 g
Sugar10 g
Dietary Fiber4 g
Protein13 g
Cholesterol72 mg
Sodium752 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Pan
Medium Pot
Measuring Cups
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to roast the veggies). Start when your oven comes up to temperature!

Wash and dry all produce.* Core, then cut the bell pepper(s) into 1/2-inch pieces. Peel, then finely chop the shallots into 1/4-inch pieces. Halve the tomatoes. Cut the zucchini(s) in half, lengthwise, then into 1/2-inch thick half moons.

2

On a baking sheet, toss the zucchini, peppers and Italian seasoning with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of oven, stirring halfway through cooking, until the veggies are golden-brown and tender, 15-18 min.

3

Heat a medium pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 2-3 min. Add tomatoes, 1 tbsp vinegar (dbl for 4 ppl) and 2 tsp sugar (dbl for 4ppl). Cook, stirring often, until tomatoes break down and jam thickens, 6-8 min. Season with salt and pepper. (TIP: Use a fork to help break down the tomatoes.)

4

Meanwhile on a clean cutting board, cut (each) burrata into quarters. Season with salt and pepper. Set aside. Heat a medium pot over high heat. Add 1/2 cup milk (dbl for 4 ppl) and 1 1/2 cups water (dbl for 4 ppl). Cook, stirring often, until the liquid is boiling, 3-4 min.

5

Remove the pot with the milk mixture from the heat. Gradually add and whisk the polenta into the milk mixture. Continue to whisk the polenta, until smooth and slightly thickened, 2-3 mins. (NOTE: Be careful when whisking the polenta. It can pop and splatter out of the pot.) Heat the pot over low heat. Add 2 tbsp butter (dbl for 4 ppl) and whisk together, until melted, 1 min. Season with salt and pepper.

6

Divide the polenta between plates. Top with the roasted veggies. Drizzle over any remaining juices from the pan. Top with the burrata quarters and the tomato-shallot jam.