HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Mediterranean Veggies With Burrata
Roasted Mediterranean Veggies with Burrata

Roasted Mediterranean Veggies with Burrata

with Tomato Jam and Farro

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Take a quick trip to the Ionian Sea, in this Mediterranean Inspired dish! Creamy Burrata cheese, perfectly roasted veggies, sweet tomato jam and hearty farro, dinner tonight is full of interesting flavours and textures. Enjoy!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

113 g

Cherry Tomatoes

160 g

Sweet Bell Pepper

50 g


200 g


125 g

Burrata Cheese


¾ cup



1 tbsp

Italian Seasoning


1 tbsp

Balsamic Vinegar


Not included in your delivery

2 tsp


2 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories660 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate71 g
Sugar12 g
Dietary Fiber9 g
Protein21 g
Cholesterol40 mg
Sodium810 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Spoons
Baking Sheet
Medium Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 425°F (to roast veggies). Start prepping when your oven comes up to temperature! Wash and dry all produce.* Heat a medium pot over medium-high heat. When the pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then farro. Toast, stirring often, until fragrant, 1 min. Add enough water to cover (approx. 1-inch). Cover and bring to a boil over high heat.


Once boiling, reduce heat to medium-low. Cook, uncovered, until farro is tender, 14-16 min. When farro is tender, remove the pot from heat and drain any excess liquid. Return farro to the same pot and set aside.


Meanwhile, core, then cut bell pepper(s) into 1/2-inch slices. Peel, then finely chop shallots into 1/4-inch pieces. Halve tomatoes. Cut zucchini(s) in half, lengthwise, then into 1/2-inch thick half moons. On a clean cutting board, cut each burrata into quarters. Season with salt and pepper. Set aside.


On a baking sheet, toss 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 veggies are golden-brown and tender, 15-18 min.


Meanwhile, 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, 1-2 min. Add tomatoes, 1 tbsp vinegar (dbl for 4 ppl) and 2 tsp sugar (dbl for 4 ppl). Cook, stirring often, until tomatoes break down and jam thickens, 4-6 min. Season with salt and pepper. (TIP: Use a fork to help break down tomatoes.)


In the pot with farro, add half the tomato-shallot jam, then stir together. Divide farro between plates and top with roasted veggies. Drizzle over any remaining juices from the pan. Top with burrata quarters and remaining tomato-shallot jam.