Ingredients
Method
- Preheat oven to 400°F. Remove the stems, seeds, and white membranes from the fresh bell peppers, then cut them into strips about ¼ inch wide. Spread onto a baking sheet with the peeled, smashed garlic cloves. Season with salt and freshly cracked black pepper.
- Coat generously with olive oil. (about ½ cup)
- Roast for about 25 minutes, until the peppers are tender and lightly charred. Leave the skins on; no peeling or second roasting step is needed.
- Pour entire pan (including oil) into a shallow serving bowl/dish. Chill for at least an hour or until it comes to room temp.
- Chop up your burrata balls and place in the center of the cooled peppers.
- Finish with a drizzle of balsamic glaze over the entire dish and chopped fresh basil. S⅔erve alongside crusty bread warmed or room temperature.
Notes
- The longer you allow this to sit in the fridge, the yummier it will taste! So opt for overnight if you can.
- Crusty, crostini-like bread goes perfectly with this! Just slice it thin and toast lightly!
- You can add any vegetables to this as you like! Just keep in mind that some veggies may need a longer to roasting time!