Roasted Zucchini, Potato And Burrata Salad
4 zucchini cut into 1 1/2 inch pieces
1 1/2 lbs. quartered Yukon Gold potatoes
4 tablespoons olive oil (separated)
6 cups trimmed watercress (or arugula)
8 ounces torn burrata
Toasted pine nuts (for sprinkling)
1 handful fresh torn basil (to taste)
2 tablespoons red wine vinegar
Salt and pepper to taste
Toss zucchini and potatoes with 3 tablespoons of the olive oil and salt and pepper to taste. Bake on a rimmed baking sheet at 375 degrees until tender, about 25-30 minutes. Let cool.
To make the dressing, in a separate small bowl or jar combine 2 tablespoons red wine vinegar with 1 tablespoon remaining olive oil. Season with salt and pepper to taste.
Toss watercress or arugula with fresh basil, potatoes, and zucchini. Enjoy!