There are few things as simple yet wildly satisfying as a plate of perfectly grilled vegetables drizzled with herby chimichurri and crowned with creamy burrata. It’s the kind of dish that tastes like summer — smoky, zesty, and luxuriously soft all at once. Whether you’re firing up the grill for a backyard dinner or just craving something colorful and fresh, this Grilled Vegetables with Chimichurri & Burrata recipe is the ultimate combination of rustic charm and restaurant-level flavor.
I first made this dish during one of those late-summer evenings when the garden was overflowing with zucchini and peppers. I threw them on the grill with a bit of olive oil, made a quick chimichurri with herbs I had on hand, and topped everything with burrata that melted into the warm vegetables. It was love at first bite — smoky, tangy, creamy perfection.
Why You’ll Love This Recipe
- Bursting with flavor: The tangy chimichurri sauce pairs beautifully with smoky grilled veggies.
- Quick and easy: Done in about 30 minutes with minimal prep.
- Healthy yet indulgent: Loaded with vegetables, yet rich and satisfying thanks to burrata.
- Versatile: Perfect as a side, appetizer, or even a light main dish.
- Crowd-pleasing: Gorgeous presentation that impresses everyone at the table.
Ingredients You’ll Need
For the Grilled Vegetables
- 1 zucchini, sliced lengthwise into thin strips
- 1 yellow squash, sliced lengthwise
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- 1 small red onion, sliced into thick rings
- 8–10 cherry tomatoes, skewered or placed on grill pan
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
For the Chimichurri Sauce
- 1 cup fresh parsley leaves, finely chopped
- 2 tbsp fresh oregano or 1 tbsp dried oregano
- 3 cloves garlic, minced
- ½ cup (120 ml) olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
- ½ tsp crushed red pepper flakes
- Juice of ½ lemon (optional for extra brightness)
To Finish
- 1 large ball (4 oz / 125 g) burrata cheese
- Fresh basil leaves, for garnish
- Flaky sea salt and black pepper, to taste
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Preheat your grill or grill pan over medium-high heat. Toss the vegetables with olive oil, salt, and pepper until evenly coated.
Step 2: Grill to Perfection
Place the vegetables directly on the grill grates (use a grill basket if needed). Grill for 2–4 minutes per side, depending on thickness, until nicely charred and tender but not mushy. The goal is a slight smokiness with beautiful grill marks.
Step 3: Make the Chimichurri
While the vegetables cook, prepare the chimichurri. In a bowl, combine chopped parsley, oregano, garlic, olive oil, vinegar, salt, and red pepper flakes. Stir well. Taste and adjust seasoning — you can add more vinegar or lemon juice for extra zing. Let it sit for 10 minutes so the flavors meld.
Step 4: Assemble the Dish
Arrange the grilled vegetables on a large serving platter. Drizzle generously with chimichurri. Gently place the burrata in the center and drizzle it with a bit more sauce and olive oil. Sprinkle with flaky salt, cracked black pepper, and fresh basil.
Step 5: Serve and Enjoy
Serve immediately while the veggies are still warm and the burrata is soft and creamy. Slice into the burrata just before serving so it oozes over the grilled vegetables. It’s a true showstopper of a dish.
Chef’s Tips for the Best Flavor
- Use fresh herbs: Chimichurri relies on bright, fresh parsley and oregano for that signature flavor.
- Don’t overcook the veggies: You want them tender-crisp, not mushy. A little bite keeps the texture perfect.
- Let the burrata warm slightly: Cold burrata won’t melt as beautifully — take it out of the fridge 20 minutes before serving.
- Make the chimichurri ahead: It tastes even better after sitting for a few hours.
- Add acid wisely: A squeeze of lemon at the end brightens up everything.
Variations & Substitutions
- Different veggies: Try eggplant, asparagus, or mushrooms for a heartier version.
- Vegan option: Substitute the burrata with avocado slices or vegan mozzarella.
- Add grains: Serve over quinoa, farro, or couscous for a more filling meal.
- Spice it up: Add jalapeño to the chimichurri for a kick.
- Make it winter-friendly: Roast the vegetables in the oven at 425°F (220°C) for 20–25 minutes if grilling isn’t an option.
Serving Suggestions
This dish works beautifully in so many settings:
- As an appetizer: Serve with crusty bread or crostini to soak up the chimichurri and burrata.
- As a main dish: Pair with a side of grains or a light salad.
- With wine: A crisp Sauvignon Blanc or light Pinot Noir pairs wonderfully.
- For brunch: Serve alongside poached eggs and toast for a Mediterranean-inspired twist.
Common Mistakes to Avoid
- Overcrowding the grill: This causes the veggies to steam instead of char. Cook in batches if needed.
- Too much oil: A light coating is enough — too much makes them soggy.
- Cold burrata: It won’t melt properly if straight from the fridge.
- Skipping rest time for chimichurri: The flavors deepen after resting for at least 10 minutes.
Storage & Make-Ahead Tips
- Chimichurri: Can be made 2–3 days ahead and stored in the fridge.
- Grilled vegetables: Keep in an airtight container up to 3 days; reheat briefly before serving.
- Burrata: Best enjoyed fresh, but you can store leftovers for 24 hours in its liquid.
- Meal prep idea: Grill extra vegetables and use them in sandwiches, wraps, or salads throughout the week.
Nutrition Facts (per serving)
Serves 4
- Calories: 310
- Protein: 8g
- Fat: 24g
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 6g
- Calcium: 10% DV
Grilled Vegetables with Chimichurri & Burrata
Equipment
- Grill or grill pan
- Mixing bowl
- Chef’s knife
- Cutting board
- serving platter
- grill basket or skewers optional, for small vegetables
Ingredients
- 1 zucchini, sliced lengthwise
- 1 yellow squash, sliced lengthwise
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- 1 small red onion, sliced into rings
- 8–10 cherry tomatoes
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup fresh parsley leaves, chopped
- 2 tbsp fresh oregano or 1 tbsp dried
- 3 cloves garlic, minced
- 0.5 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
- 0.5 tsp crushed red pepper flakes
- juice of ½ lemon (optional)
- 1 ball (125 g) burrata cheese
- fresh basil leaves, for garnish
- flaky sea salt and black pepper, to taste
Instructions
- Preheat your grill or grill pan over medium-high heat. Toss the vegetables with olive oil, salt, and pepper until evenly coated.
- Grill the vegetables for 2–4 minutes per side, until charred and tender. Use a grill basket for small items like tomatoes if needed.
- In a bowl, mix parsley, oregano, garlic, olive oil, vinegar, red pepper flakes, salt, and optional lemon juice. Let sit 10 minutes to develop flavor.
- Arrange grilled vegetables on a platter. Drizzle with chimichurri. Place burrata in center and top with more sauce, olive oil, salt, pepper, and basil.
- Serve immediately while warm. Slice into the burrata just before serving to let the cream spill over the vegetables.
Notes
Nutrition
A Feast for the Senses
This Grilled Vegetables with Chimichurri & Burrata recipe is more than just a side — it’s a celebration of color, texture, and flavor. The smoky vegetables, tangy herbs, and creamy cheese come together in the most beautiful harmony. It’s rustic, elegant, and completely irresistible. Whether you serve it at a summer cookout or as a centerpiece for a casual dinner, this dish will make everyone at the table pause and savor every bite.
