Keto Roasted Vegetable & Burrata Bowl with Basil Pistachio Drizzle

Colorful roasted vegetables with creamy burrata and a vibrant herb drizzle—rich, fresh, and beautifully balanced.

Keto • Gluten-Free • Healthy • Vegetable-Forward • Elegant • Simple Recipe

⏱ Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

🛒 Ingredients

Roasted Vegetables

• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes
• 1 small eggplant, cubed
• 2 tbsp olive oil
• Salt & black pepper

Basil Pistachio Drizzle

• ½ cup fresh basil
• ¼ cup pistachios
• ¼ cup olive oil
• 1 tbsp lemon juice
• 1 small garlic clove
• Pinch salt

Finish

• 2 balls burrata (or fresh mozzarella)
• Extra olive oil drizzle
• Fresh basil leaves

Comes in different colors with different flower combos

👩‍🍳 How to Make

1️⃣ Roast the Vegetables

1. Preheat oven to 425°F

2. Toss vegetables with olive oil, salt, and pepper

3. Spread on a baking sheet

4. Roast 20–25 minutes until tender and slightly caramelized

2️⃣ Make the Drizzle

Blend:

• basil

• pistachios

• olive oil

• lemon juice

• garlic

• salt

Blend until smooth but slightly textured.

3️⃣ Assemble

1. Arrange roasted vegetables in shallow bowls

2. Tear burrata and place on top

3. Drizzle generously with basil pistachio sauce

4. Finish with olive oil and fresh basil

Enjoy!

🔢 Nutrition (Per Serving)

Calories: ~420
Fat: 34g
Protein: 14g
Total Carbs: 10g
Fiber: 3g
Net Carbs: 7g