Roasted Summer Vegetables With Burrata

My sister and I had made a snap pea and burrata salad from Bon Appetit for our other sisters baby shower a few years ago, and to this day we still dream about it. It was so simple and fresh. This is a take on that recipe, but with much more vegetables and a scallion dressing!

Ingredients:
2 cups sugar snap peas, ends trimmed and strings removed
1 medium zucchini, cut into 1/2 inch rounds
1 small head of broccoli
1 medium burrata cheese
1/4 cup scallions, chopped
1 lemon, juiced
1/3 cup olive oil
Salt and pepper

Preheat oven to 350 degrees. Toss the zucchini and broccoli in some olive oil and roast on a baking sheet until cooked through and slightly browned. While that cooks, get a pot of boiling water going, and boil the sugar snap peas for about 2-3 minutes. Remove and place in an ice bath to stop the cooking process. Once cool enough to handle, cut about half of the pea pods in half the long way, and removing a few of the peas of each.

For the dressing, blend the olive oil, lemon juice, and fresh scallions in a food processor. Salt and pepper to taste.

Add the peas to the baking sheet with the roasted zucchini and broccoli, and toss it all together. Plate and add chunks of fresh burrata cheese, then drizzle with the dressing. I also added a pinch of Malden salt as well!

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s