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Ingredients
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Vegetables
Balsamic Reduction
Cheese
Seasoning
Method
Preparation of Vegetables
Chop the Vegetables
Slice the zucchini and bell pepper into bite-sized pieces. Trim the asparagus ends and cut them into 2-inch pieces. Halve the cherry tomatoes.
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced zucchini, bell pepper, asparagus, and halved cherry tomatoes. Sauté for about 5-7 minutes or until the vegetables are tender but still crisp. Season with salt and black pepper to taste.
Balsamic Reduction
Prepare the Balsamic Reduction
In a small saucepan, combine 1 cup of balsamic vinegar and 2 tablespoons of honey. Bring to a simmer over medium heat, then reduce the heat to low. Let it simmer for about 15-20 minutes, stirring occasionally, until the mixture has thickened and reduced by about half. Remove from heat and allow to cool slightly.
Assembly
Assemble the Dish
On a serving platter, place the sautéed vegetables in the center. Tear the burrata cheese balls and place them on top of the vegetables. Drizzle the balsamic reduction over the burrata and vegetables. Garnish with fresh basil leaves.