Roasted Mozart Caprese With Grape Tomatoes and Burrata - Potato Glory

Ingredients

• 2 pounds Mozart potatoes, cut ½” wedges
• 1 ½ teaspoon lemon zest/peel
• 1 cup prepared basil pesto
• Salt and pepper to taste
• 4 ounces each red and yellow grape tomatoes
• 1 large ball burrata or fresh mozzarella, deep chilled and cut into wedges
• 1 teaspoon cracked black pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon balsamic vinegar