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🍽️ Italian vegetables with fresh Burrata tomato salad

409 kcal · 30 min · 4 servings

Ingredients

• 400 g cherry tomatoes
• 1 shallot
• 6 tbsp olive oil
• 1 tbsp white balsamic vinegar
• salt
• pepper
• 0.5 bunch basil
• 2 balls Burrata (250 g)
• 2 bags FRoSTA Vegetable Mix Italian Cuisine (600 g each)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Remove the green stem ends.
3. 3. Cut the tomatoes into halves or quarters.
4. 4. Peel the shallot.
5. 5. Slice the shallot into thin rings.
6. 6. Add the shallot rings to the tomatoes.
7. 7. Drizzle the mixture with two tablespoons of olive oil.
8. 8. Add two tablespoons of balsamic vinegar.
9. 9. Season everything with salt.
10. 10. Season it additionally with pepper.
11. 11. Wash the basil.
12. 12. Shake the basil well to dry it.
13. 13. Pluck the basil leaves from the stems.
14. 14. Let the Burrata balls drain.
15. 15. Place the frozen vegetable mix in a pan.
16. 16. Add the remaining oil to the pan.
17. 17. Cook the vegetables over medium heat.
18. 18. Cook it for 10 to 12 minutes.
19. 19. Stir the vegetables occasionally.
20. 20. Divide the warm vegetables among four plates.
21. 21. Place the prepared tomato salad on top of the vegetables.
22. 22. Cut the Burrata balls in half.
23. 23. Place half a Burrata ball on each plate.
24. 24. Garnish the salad with the basil leaves.

Nutrition per serving

• kcal: 409
• Protein: 16 g · Fett/Fat: 29 g · Carbs: 17 g