Burrata with ratatouille salad

Wash and clean the vegetables and cut into bite-sized pieces. Peel and chop the onion into eighths and crush the garlic cloves. Cut the peppers into fine rings.

Heat the olive oil in a pan, sauté the onions and garlic briefly, then add the remaining vegetables, except for the tomatoes, and the sprigs of fresh thyme. Season with salt and pepper and simmer over a medium heat for 20 minutes. Stir from time to time. In the last 5 minutes, add the tomatoes and stir in 2 tablespoons of crema with basil. Season to taste again.

Allow the vegetables to cool and then arrange on 4 plates. Place the burrata on the ratatouille salad and drizzle with the basil crema.