How to make
Clean all the vegetables and cut them - the tomatoes, peppers and onions into thin rings, the zucchini and eggplant, if you are going to use them, into small cubes.
Leave the garlic cloves whole or cut in half.
Arrange in 4 greased individual ovenproof tins (about 15 cm diameter)
Layer zucchini and eggplant, drizzle with olive oil and sprinkle salt and chopped parsley, then a row of tomatoes, onions, peppers on the edges, olive oil again, sprinkle oregano and salt.
If you prefer, you can use fresh basil instead of oregano.
In case the tomatoes are not very juicy, sprinkle with a little water.
Bake the juicy antipasto in a 370°F (190°C) oven until the vegetables are soft and lightly browned.
Finally, remove from oven, add a halved burrata ball on top of each serving and serve.
If you wish, you can put the burrata antipasto back into the warm oven to melt the cheese.
Serve this antipasto with warm focaccia and olives.
Enjoy your meal!
