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!
Course Appetizer, Side Dish, Starters and Sides
Cuisine American, New American
Keyword appetizers, side dish, vegetables, vegetarian
1small zucchiniabout 6 inches, ends trimmed and cut into 6 sticks
1small yellow squashabout 6 inches, ends trimmed and cut into 6 sticks
1orange bell peppercored and cut into 6 wide pieces
1yellow bell peppercored and cut into 6 wide pieces
2tablespoonsolive oil
½teaspoonfine sea saltor to taste
1ball prepared burrata
1tablespoonfinely chopped fresh herbs such as basilchives, dill, and oregano
Instructions
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.