Chef Richard Overbye, of Angelwood Pies, names this his favourite breakfast, every ingredient available from his local, The Good Grocer in Leederville. Vegetables roasted low and slow until they collapse into something closer to a compote than a salad, tossed through a sharp caper and sherry vinegar dressing, then finished with billowing burrata and warm sourdough for tearing. Lean into this one – also perfect for hosting a group.

Caramelised Roast Vegetables with Burrata, Capers and Herbs

Serves 4

  • 3 tbs grapeseed oil
  • 0.5 tbs flake salt, for roasting
  • 1 large eggplant
  • 2 large red capsicums
  • 1 large zucchini
  • 10 button mushrooms
  • 2 red onions
  • 2 red bird’s eye chillies
  • 6 garlic cloves, finely chopped
  • 6 large thyme sprigs
  • 2 fresh bay leaves
  • 2 small rosemary sprigs, optional
  • 200g cherry tomatoes
  • 1 fresh basil leaves, a small handful
  • 1.5 tbs capers
  • 2 tbs sherry vinegar
  • 4 tbs Good Grocer extra virgin olive oil
  • 0.5 tsp flake salt, to finish
  • 0.5 tsp cracked black pepper
  • 1 fresh marjoram, oregano, chives and parsley, optional, to taste
  • 1 La Delizia Latticini burrata
  • 1 fresh sourdough loaf, warmed

Steps

  1.  Prep and season the vegetables: Preheat the oven to 220°C. Cut the eggplant, capsicum and zucchini into even 1.5 to 2cm pieces. Quarter the mushrooms, halve the chillies lengthways and cut into three or four pieces each, and peel and crush the garlic cloves with the back of a knife. Toss everything through 3 tablespoons grapeseed oil and 0.5 tablespoons flake salt, for roasting by hand, along with the whole 6 large thyme sprigs, 2 fresh bay leaves and 2 small rosemary sprigs, optional, until well coated.
  2. First roast: Spread across two baking trays and roast, checking and turning every 15 minutes.
  3. Second roast: Continue roasting, checking and turning every 10 minutes, until the vegetables have broken down and lost most of their moisture, with a little colour developing.
  4. Add the tomatoes and caramelise: Combine the vegetables with 200 grams of cherry tomatoes on a single tray and return to the oven. Keep roasting in short bursts until gently caramelised with no liquid pooling in the tray. Lower the oven if anything is catching before it caramelises evenly.
  5. Make the dressing: While the vegetables roast, tear the 1 fresh basil leaves, a small handful, chop any of the 1 fresh marjoram, oregano, chives and parsley, optional, to taste you’re using, and place in a mixing bowl with 1.5 tablespoons of capers.
  6. Combine and season: Scrape the roasted vegetables into the bowl with the herbs and capers. Add 0.5 teaspoons flake salt, to finish, 0.5 teaspoons cracked black pepper, 4 tablespoons extra virgin olive oil and 2 tablespoons sherry vinegar, and mix well, breaking the vegetables down slightly. Taste and adjust with more salt, pepper, vinegar or oil as needed.
  7.  Serve: Spoon into a wide bowl and top with torn 1 La Delizia Lattacini burrata, a final drizzle of olive oil and a scatter of flake salt. Serve with the warmed 1 fresh sourdough loaf, warmed for tearing and dipping.

Notes

Best served warm, not hot, so the burrata stays soft rather than melting into the dressing. Leftovers keep well and are just as good the next day at room temperature, spooned over toast.

Cook this recipe with ease.
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