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Roasted Mediterranean Veggies and Burrata

Roasted Mediterranean Veggies and Burrata

with Tomato Jam and Polenta

Veggie
Read more

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
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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
Calories498 kcal
Fat37 g
Saturated Fat18 g
Carbohydrate32 g
Sugar10 g
Dietary Fiber4 g
Protein13 g
Cholesterol72 mg
Sodium752 mg
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.