Trim zucchini ends, quarter lengthwise, and cut on an angle into 1" slices. Stem, seed, and cut red bell pepper into 1" dice. Peel onion and slice into 1/4" rounds. Stem and mince oregano (reserve two tops for garnish). Mince garlic. Halve ciabatta roll. Rinse chicken breasts, pat dry, and season on both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

Toss together zucchini, red pepper, onion, 1/2 tsp. salt, 1/4 tsp. pepper, half the minced oregano, and 1 Tbsp. olive oil on first prepared baking sheet. Roast 15-18 minutes, or until vegetables are tender and slightly charred.

While vegetables are roasting, heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook 5-8 minutes on each side, or until chicken is golden brown and reaches a minimum internal temperature of 165 degrees. Remove chicken to a plate, loosely cover with foil, and rest at least 5 minutes. Return pan to high heat (no need to wipe clean) and add tomatoes. Cook undisturbed until one side of tomato is charred and wrinkled, 1-2 minutes. Remove charred tomatoes to a plate.

While chicken cooks, combine 1 Tbsp. olive oil, remaining minced oregano, and garlic (to taste) in a small bowl. Spread mixture on cut sides of bread, place on second prepared baking sheet, and bake 6-9 minutes, or until golden brown. Remove from oven and cut bread into triangles.

Arrange chicken, vegetables, charred tomatoes, and garlic bread on a plate. Slice burrata in half and place on plate. Garnish burrata with salt, pepper, a drizzle of extra virgin olive oil, and reserved oregano tops. Creamy burrata can be used as a sauce for chicken, vegetables, and garlic bread.