Seasoned vegetables with burrata
Side dish of red onion, zucchini, pointed pepper, sundried tomatoes, chickpeas and burrata: Italian fresh cheese.
Preheat the oven to 180 ° C. Cut the onion into pieces. Halve the zucchini in the length. Cut the flesh into pieces of 1½ cm wide.
Halve the peppers, remove the seeds with a sharp knife and cut the flesh into half rings.
Mix the onion, zucchini and paprika with the herb oil and spread over a baking sheet covered with baking paper.
Roast for about 25 minutes in the middle of the oven. Spoon halfway.
Meanwhile, let the sun-dried tomatoes drain. Put the chickpeas in a sieve, rinse under cold running water and let drain.
Add the tomatoes and chickpeas to the vegetables for the last 5 minutes and spoon again.
Divide the vegetables over a dish and put the burrata on it. Sprinkle with (freshly ground) pepper and salt.
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