YOUR SOLIN GENERATED RECIPE
Fresh Tomato Burrata Plate with Herb-Roasted Vegetables
Enjoy a beautifully arranged plate featuring creamy burrata and sweet, burst-of-flavor tomatoes paired with herb-roasted vegetables and protein-packed additions. This dish offers a balance of rich textures and fresh, vibrant flavors with a modern twist that harmoniously blends the creaminess of burrata with the heartiness of roasted chickpeas and poached eggs.
INGREDIENTS
80 g Burrata Cheese
100 g Cherry Tomatoes
80 g Chickpeas
2 Eggs
50 g Zucchini
50 g Red Bell Pepper
30 g Red Onion
5 g Fresh Basil
PREPARATION
Preheat the oven to 400°F. Toss the chickpeas, zucchini, red bell pepper, and red onion with your favorite herbs (such as thyme, rosemary, and a pinch of salt and pepper) and a light spray of cooking oil if desired. Spread them out on a baking sheet.
Roast the vegetables and chickpeas in the oven for about 20 minutes or until tender and slightly caramelized, stirring midway for even cooking.
While the vegetables roast, halve the cherry tomatoes and set aside. Poach the eggs in simmering water for about 3-4 minutes until the whites are set but the yolks remain runny.
Plate the burrata by gently placing it in the center of a serving dish. Arrange the halved tomatoes around the burrata.
When the roasted vegetables and chickpeas are ready, artfully arrange them around the burrata and tomatoes. Top the dish with the poached eggs.
Finish the plate with a sprinkle of fresh basil leaves for garnish. Serve immediately and enjoy the harmonious blend of creamy, fresh, and roasted flavors.