A Rich and Flavor-Packed Vegetarian Dish

Roasted Bell Peppers with Burrata, Tomato, and Olives

This colorful vegetable dish works as a perfect summertime side salad or you can double up for a hardy, flavorful main course like we did here.
Course Main Course, Salad, Side Dish
Cuisine Italian
Servings 4 Entrees
Calories 303 kcal


  • 4 large bell peppers red, orange, yellow or green, seeded and halved
  • 4 anchovy fillets torn in half
  • 4 garlic cloves finely minced
  • 1 cup fresh basil leaves gently torn
  • salt and freshly ground pepper to taste
  • 2 T plus 1/3 cup extra virgin olive oil
  • 2 cups cherry tomatoes halved
  • 8 ounces Burrata cheese torn into 8 pieces
  • 8 Kalamata olives halved
  • 8 Castelvetrano olives halved
  • 1 T capers
  • 1/2 tsp lemon zest
  • 1 T fresh basil leaves gently torn
  • Finishing salt and freshly ground pepper


  • Preheat oven to 375 degrees F.
  • Line a shallow baking dish with parchment paper, and place the 8 pepper halves on top, skin side down.
  • Top the peppers with anchovies and garlic.
  • Measure 1/4 cup of the torn basil leaves, and scatter them on top of the peppers. Season with salt and pepper and drizzle with 2 T olive oil.
  • Bake peppers for 35 to 40 minutes until they are tender and slightly charred around the edges. Remove from oven when done, and set aside to cool.
  • Place remaining 3/4 cup of basil into a blender with the remaining 1/3 cup of extra virgin olive oil and blend.
  • Season to taste with salt and pepper.
  • Arrange peppers on a serving platter. Top with torn Burrata cheese, tomato halves, olive halves, capers, a sprinkling of lemon zest and torn basil leaves, and a drizzle of basil oil. Finish off with salt and freshly ground pepper.
Keyword Anchovies, Basil, bell peppers, Burrata Cheese, capers, Cherry Tomatoes, olive oil, olives
Nutritional Info

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