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Easy Grilled Vegetables with Burrata Cheese Platter

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Easy Grilled Vegetables with Burrata is a centerpiece of summer grilling. With a simple balsamic glaze drizzled over delicious and slightly charred vegetables, it’s a feast for the eyes and the palate.

Grilled Vegetables with Burrata Cheese on a serving platter.

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A summery meal all on its own or as a perfect side to… anything! 

Grilling brings an incredibly sweet flavor to simple vegetables, along with a smoky, charred texture that’s summer in every bite.

Colorful and delicious… and easy too. Honestly, food doesn’t get better than this. Unless, of course, you drizzle that beautiful food with a simple balsamic reduction sauce that combines the flavor of grilled vegetables with the creamy deliciousness of burrata.

What to Love About Grilled Vegetables

There are many things to love about grilled vegetables, but here are three favorites:

  • A colorful addition to grilling parties
  • Easy and utterly delicious
  • They make exceptional leftovers
  • So adaptable to seasons and veggie preferences

Grilled Vegetables

You’ll see the vegetables I’ve chosen to grill, but be creative and mix and match your favorites (or what’s in season), skipping any you don’t like.

We’ve compiled a list of vegetables perfectly suited for the grill and cooking tips for each.

But first…

A colorful platter of soft, grilled vegetables in a sweet-and-spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don’t have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don’t crowd them so they cook evenly.

Top view of Grilled Vegetables Platter

Ingredients in this Grilled Vegetables Recipe:

Measurements and instructions on preparation are in the recipe card below:

  • Bell peppers; red, green, and yellow
  • Zucchini
  • Eggplant
  • Ears of corn
  • Cherry tomatoes on the vine
  • Mini Potatoes: (small red, yellow, or fingerlings)
  • Green onions and red onions
  • Burrata cheese balls (or mozarella)
  • Mint leaves for serving
  • Olive oil
  • Italian seasoning
  • Red pepper flakes
  • Balsamic vinegar + brown sugar or honey
  • Fine sea salt
Raw vegetables on a grill waiting to be grilled including eggplant, peppers, and cherry tomatoes on the vine.

How to Make Grilled Vegetables

We are not marinating the vegetables to keep the recipe as easy and simple as possible. 

Step 1: Prepare the Vegetables

Prepare the vegetables as specified in the recipe card below. Then, oil the grill grate and light the grill. Have a serving platter ready nearby.

Create a foil packet and add the mini potatoes. Drizzle with olive oil and season with salt, pepper, and Italian seasoning. Seal and place on the grill.

Step 2: Grill the Vegetables

Grill the peppers, zucchini, eggplant, onions, and ears of corn (which I like to snap in half) directly on the grate. Cook and turn as needed, moving them around to cook evenly. When lightly charred and cooked through, about 5 to 12 minutes, remove to the serving platter. 

Grill the cherry tomatoes, using the vine as a handle, for 1 to 2 minutes, until they begin to burst and slightly char. Transfer to the serving platter. 

Step 3: Add Final Touches to the Platter

Remove the potatoes from the foil packet and add them to the platter. Then, add both cheese balls, either directly to the platter or in small bowls.

Immediately drizzle vegetables and even the cheese with the balsamic reduction sauce. Season with sea salt and pepper, and generously scatter the herbs over the top. 

What Vegetables are Best for Grilling?

Honestly, most vegetables are great options for the grill. Because they take minutes to cook, they are a superb choice for quick and easy cooking.

On the grill, these simple vegetables become delicious morsels of yumminess that even vegetable adverse people can’t pass up. 

Favorite vegetables to grill:

  • Asparagus: fatter stalks rather than thin.
  • Broccoli and Cauliflower: sliced into steaks for each grilling.
  • Carrots: Sliced on a diagonal, the sweetness the grill brings to carrots is amazing.
  • Corn: Husked and placed directly on the grill or pre-soaked and grilled in their husk.
  • Eggplant: Sliced into 1/2-inch rounds.
  • Onions: A delicious sweetness emerges from grilled onions that simply addictive.
  • Peppers: Slice into rounds or strips, peppers are amazing when grilled.
  • Potatoes: I love them best cooked in a foil packet. They’re soft and browned, and delicious!
  • Tomatoes: Best grilled halved or whole.
  • Zucchini or Summer Squash: Sliced on a diagonal.

Tips for Grilled Vegetables

Follow these simple steps for delicious grilled veggies, every time.

  • Slice vegetables uniformly or to the same thickness.
  • Oil the grate generously. Brush with additional oil before grilling. 
  • Season simply and let the sauce bring the additional flavor.
  • Grill on medium heat.
  • Close the lid — helps the vegetables cook through. Continue checking their progress.

More Grilled Recipes You’ll Love

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side view of Grilled Vegetables Platter with cheese arranged in a metal circle serving tray.
Grilled Vegetables with Burrata Cheese on a serving platter.

Easy Grilled Vegetables with Burrata

Easy Grilled Vegetables with Burrata is a centerpiece of summer grilling. With a simple balsamic glaze drizzled over delicious and slightly charred vegetables, it's a feast for the eyes and the palate.
5 from 4 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Author: Stephanie Wilson

Ingredients 

  • 1 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 1 lb mini potatoes red, yellow, or fingerling *
  • 2 bell peppers quartered and seeds removed
  • 1 zucchini sliced diagonally 1/2 inch thick
  • 1 eggplant sliced diagonally, 1/2 inch thick
  • 3 ears yellow corn shucked
  • cherry tomatoes on the vine
  • 2 burrata balls (or mozarella ball or 2 cups ricotta)
  • mint leaves for serving
  • olive oil
  • red pepper flakes
  • 1 tablespoon balsamic vinegar
  • flaky sea salt

Instructions

Making the Sauce

  • Combine the balsamic vinegar and brown sugar in a small pot over medium heat. Bring to a gentle boil, then reduce heat to maintain a light simmer. Stir occasionally until thick and reduced by 1/3 to 1/2; about 8 minutes. Can be made ahead and refrigerated for up to a month. The sauce will continue to thicken as it cools, so remove it from the heat before it's too thick. It should be pourable.

Preparing the Vegetables

  • Scrub mini potatoes and place them in a foil packet. Drizzle with olive oil, salt, pepper, and Italian seasoning; fold the edges of the foil together and seal. Grill for 20 to 25 minutes or until soft. Flip the packet over halfway through cooking.
  • Then oil the grill grate and light the grill. Place a serving platter nearby and add the potato packet to the grill.

Grilling

  • Brush the vegetables with olive oil. Grill the peppers, zucchini, eggplant, onions, and ears of corn (which I like to snap in half) directly on the grate. Cook and turn as needed, moving them around to cook evenly. When lightly charred and cooked through, about 5 to 12 minutes, remove to the serving platter. 
  • Grill the cherry tomatoes, using the vine as a handle, for 1 to 2 minutes, until they begin to burst and slightly char. Transfer to the serving platter. 
  • Remove the potatoes from the foil packet and add to the platter. Then add both cheese balls either directly to the platter or small bowls.

Serving

  • Immediately drizzle vegetables and even the cheese with the balsamic reduction sauce. Season with sea salt, pepper, and red pepper flakes and generously scatter the herbs over the top. 

Video

Notes

  1. Broiling: If you don’t have access to a grill, you can also broil these vegetables on a sheet pan drizzled with olive oil. Cook until browned on top, flip over the broil until browned on the other side. Timing will depend on the vegetables.
  2. Leftovers: I’m always hoping for leftovers when I grill vegetables. Refrigerate in an airtight container and add to pasta, soup, top a baked potato, or add to a pasta salad — or devour as is. They are delicious!

Nutrition

Serving: 1g | Calories: 106kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 121mg | Fiber: 3g | Sugar: 5g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Sides
Cuisine: American
Keyword: grilled vegetables, grilled vegetables recipe, how to grill vegetables

6 Comments

  1. This recipe was AMAZING. So much flavour and really, a very easy recipe. It was a fun meal too, a little out of the ordinary for serving styles… very casual and relaxed. Thanks for sharing!

    1. Hi Rochelle! I’m SO glad you enjoyed these! I love how easy they are too. Definitely perfect for casual dining.

  2. 5 stars
    These grilled vegetables look so pretty and appetizing. I get in the habit of doing the same thing each time. I will definitely remember this platter for my next gathering. Thank you.

  3. This is a great idea for my next gathering. I get stuck in the same habit of grilling the same vegetables and this looks so summery, appetizing. and pretty. Thank you, Stephanie.
    i

5 from 4 votes (2 ratings without comment)

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