Grilled Mixed Vegetables with Burrata & Basil Vinaigrette

One taste of this zippy basil vinaigrette and you’ll be putting it on everything. It goes particularly well with the distinctive grilled flavor of these veggies, but I also enjoy it on green salads, studded with corn, tomatoes and fresh mozzarella. Here, burrata adds a richness to the grilled vegetables, and plays so well off of the pungent garlic and basil vinaigrette.

Grilled Mixed Vegetables with Burrata & Basil Vinaigrette

Prep Time 15 minutes
Cook Time 15 minutes
One taste of this zippy basil vinaigrette and you'll be putting it on everything. It goes particularly well with the distinctive grilled flavor of these veggies, but I also enjoy it on green salads, studded with corn, tomatoes and fresh mozzarella. Here, burrata adds a richness to the grilled vegetables, and plays so well off of the pungent garlic and basil vinaigrette.
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Servings 8

Ingredients
 

For the vegetables

  • 2 large zucchini, sliced lengthwise ¼ inch thick
  • 2 medium eggplant, sliced ¼ inch thick
  • 3 red, yellow, or orange bell peppers, stemmed, seeded and cut into 3-4 pieces along the ribs
  • 1 bunch asparagus, woody ends trimmed off
  • 8 ounce ball of burrata
  • ¼ cup extra virgin olive oil
  • kosher salt

For the vinaigrette

  • 1 cup loosely packed basil leaves
  • 1 large or 2 small garlic cloves, crushed
  • 1 ½ tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • ¾ teaspoon kosher salt
  • freshly cracked black pepper
  • ¼ cup extra virgin olive oil

Instructions
 

  • Heat your grill to medium high.
  • Make the vinaigrette. Put all of the ingredients into a blender, and puree for 1-2 minutes until smooth. Pour into a bowl and refrigerate until ready to use.
  • Place your cut vegetables onto a large sheet pan. Brush both sides of all of the vegetables with olive oil, and sprinkle with kosher salt. Place the vegetables on your grill, adjusting the heat to medium if they are getting too dark. Turn them every few minutes, and when the vegetables are soft and cooked through, remove to a serving platter.
  • Tear the burrata or fresh mozzarella into large chunks and place over top of the warm vegetables. Drizzle about half of the vinaigrette over everything, then serve warm, or set aside for up to an hour and serve at room temperature. Serve the remaining vinaigrette on the side.
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