Recipe inspiration comes from so many different places. Often it starts with an ingredient I had at a restaurant or picked up at the market. Just as often, it’s something I tried while traveling (I always start a note on my phone when traveling to remember flavor combos). In the case of this vegetable antipasto appetizer, however, it’s Pinterest.
Pinterest has gotten much better at finding pins to match what I’ve been searching for. I guess the algorithm picked up all my charcuterie board searches and thought I might like vegetable mezze platters. Mezze platters are Middle Eastern appetizers with hummus, tabbouleh, veggies, and small nibbles like olives (no thank you), marinated artichoke hearts, etc. All the mezze platters looked amazing, but I’d need a big party to serve them to.
Vegetable Antipasto Recipe
Looking for something perfect for just the two of us, or even some friends, I thought about pairing it way down. And pairing it down to something easy for summer. These grilled veggies can be cooked on a grill pan inside (we love this one), on the bbq outside, or at a bbq in the park! And then just take it up to the tippy top level with some burrata cheese! Burrata is creamy magic if you haven’t tried it. It’s inexpensive and available at Trader Joe’s.
What veggies can you use?
My standard answer applies here. Pretty much any veggie. Whatever vegetables (or even fruits) you like grilled will be delicious in this starter or appetizer recipe. Summer squash and yellow bell peppers are shown here. Red peppers would be good. I LOVE grilled onions (sweet, red, scallions, you name it). Eggplant, grilled with enough olive oil, would be great.
What if I can’t find burrata?
I’m sorry if you can’t find burrata easily. It really is so delicious. But never fret, there are tasty alternatives. You can always do a fast and easy herbed goat cheese. Fresh mozzarella (in water or marinated in oil) would also work well here. You just want a really creamy cheese. And then just throw some fresh herbs on top because it makes everything tastier and prettier.
Eating veggies doesn't have to be hard (or not delectably delicious). Whether you're grilling indoors or out, add perfectly grilled veggies to burrata for the perfect vegetable antipasto dish everyone will be raving about!
- 1 small zucchini about 6 inches, ends trimmed and cut into 6 sticks
- 1 small yellow squash about 6 inches, ends trimmed and cut into 6 sticks
- 1 orange bell pepper cored and cut into 6 wide pieces
- 1 yellow bell pepper cored and cut into 6 wide pieces
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt or to taste
- 1 ball prepared burrata
- 1 tablespoon finely chopped fresh herbs such as basil chives, dill, and oregano
- Preheat the grill to high, 400 to 450 degrees F.
- Spread the vegetables in a single layer on a baking sheet. Drizzle with the olive oil and turn the vegetables to coat them.
- Place the veggies in a single layer on the grill. Grill for 7 to 10 minutes, turning 1 to 2 times as they cook. Cooking times will vary by the thickness of each piece and the type of vegetables. Yellow squash tends to cook the fastest followed by the zucchini and then the bell peppers. The goal is that the vegetables become tender, but are not mushy. Transfer them back to the baking sheet and sprinkle with the salt.
- Arrange the vegetables on a serving platter and place the burrata next to the vegetables. Sprinkle the vegetables and the cheese with the herbs just before serving.