Easy Grilled Vegetables with Burrata

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.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 106kcal

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

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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.

Notes

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.
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!

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