Let it sit at room temperature while you prep the other ingredients—the flavors will really bloom. Tender caramelized vegetables provide the perfect contrast for such a creamy topping. Cook, relax, and enjoy!

What you’ll need:
1 lb carrots
8–10 oz orange bell pepper
1 medium red onion
½ oz fresh basil
1 oz roasted unsalted almonds
2 Tbsp red wine vinegar
4 oz burrata
olive oil
coarse salt
freshly ground black pepper

Equipment:
rimmed baking sheet

Recipe steps:

1. Prep vegetables
   Preheat broiler with rack in highest position. Peel carrots and cut into 3-inch lengths, halving any really thick pieces. Cut sides away from bell pepper and cut each side in half on a diagonal. Peel and slice onion into ½-inch thick rounds, separating some of the rings (it’s OK if some stick together).

2. Broil carrots
   Toss carrots with 1 tablespoon oil on a rimmed baking sheet and season with salt and pepper. Broil until beginning to soften, about 4 minutes.

3. Broil pepper and onion
   Meanwhile, toss bell pepper and onion with 1 tablespoon oil and season with salt and pepper. Add pepper and onion to baking sheet and return to broiler until vegetables are charred in spots, about 3 minutes more.

4. Finish vegetables
   Flip all vegetables over and continue to broil until tender and lightly charred, about 5 minutes more.

5. Make dressing
   Meanwhile, pick basil leaves from stems and finely chop. Roughly chop almonds and combine with basil in a small bowl. Add vinegar and 2 tablespoons oil and season with salt and pepper; stir to combine.

6. Serve
   Transfer vegetables to a platter. Pull burrata apart and place on top. Drizzle with basil-almond dressing and season with pepper. Enjoy!

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