Wash and clean the vegetables before cutting into bite-sized pieces.
Peel the onions and cut into eight chunks. Crush the garlic. Cut the chilli into thin rings. Heat the olive oil in the pan, sweat the onions and garlic briefly and then add the fresh thyme and the remaining vegetables apart from the tomatoes.
Season with salt and pepper before allowing to cook over a medium heat for 20 minutes, stirring occasionally. In the last five minutes, add the tomatoes and stir in the basil crema. Season again if necessary.
Allow the vegetables to cool and then divide between 4 plates. Add the burrata to the ratatouille salad and drizzle with basil crema.