Hands-On Time
20 Mins
Total Time
50 Mins
Yield
Serves 4
Danny Kim

How to Make It

Step 1

Heat oven to 375° F.

Step 2

Toss the zucchini, potatoes, 3 tablespoons of the oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Bake (without tossing) until the vegetables are tender, 25 to 30 minutes. Let cool.

Step 3

Serve the watercress topped with the pine nuts, basil, the roasted vegetables, and Burrata. Drizzle with the vinegar and the remaining tablespoon of oil. Season with ¼ teaspoon each salt and pepper.

Chef's Notes

 

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