Roasted Red Pepper and Zucchini Salad With Burrata

1 week ago 6

Democracy Dies successful Darkness

4.5 (2)

Inspired by the operation of juicy tomatoes, basil and mozzarella, this crockery subs successful roasted reddish doorbell peppers and zucchini. The peppers adhd sweetness and the zucchini lends its vegetal spirit and moisture. Balsamic vinegar and olive lipid – positive brackish and capsicum – are the lone seasonings needed. Served with oregon without prosciutto connected the side, it makes a good summertime meal. If you’re pressed for time, usage jarred roasted reddish doorbell peppers alternatively of roasting your own.

Refrigerate leftovers for up to 2 days.

From unit writer G. Daniela Galarza.

Ingredients

measuring cup

Servings: 2-3 (makes 2 cups salad)

2 reddish doorbell peppers (about 12 ounces total)
1 mean zucchini (about 10 ounces total), halved lengthwise and chopped
Fine salt
1 tablespoonful aged reddish vino oregon balsamic vinegar, positive much arsenic needed
3 tablespoons extra-virgin olive oil, positive much arsenic needed
1 spoon crushed Calabrian chiles oregon chile lipid (optional)
2 ample slices crusty bread, stale oregon toasted
6 to 10 ounces caller mozzarella, sliced, oregon burrata, preferably astatine country temperature
Freshly cracked achromatic pepper
Handful of caller basil leaves
3 ounces thinly sliced prosciutto, for serving (optional)

Nutritional Facts

Per serving (about 1 cupful salad, 3 to 5 ounces cheese, 1 portion bread)

Calories
374
Fat
25 g
Saturated Fat
9 g
Carbohydrates
21 g
Sodium
404 mg
Cholesterol
50 mg
Protein
16 g
Fiber
4 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From unit writer G. Daniela Galarza.

Tested by Olga Massov.

Published August 17, 2022

Updated March 17, 2026