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Grilled Vegetables with Chimichurri & Burrata

Grilled Vegetables with Chimichurri & Burrata

The Crispy Chef
A rustic yet elegant dish bursting with summer flavors. Smoky grilled vegetables, fresh herb chimichurri, and creamy burrata come together in a colorful, satisfying platter that works as a side or light main.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Mediterranean
Servings 4 servings
Calories 310 kcal

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

Use a grill basket for smaller vegetables like cherry tomatoes to prevent them from falling through the grates. Let the burrata come to room temperature for the best creamy texture. Make the chimichurri a few hours ahead so flavors can develop.

Nutrition

Calories: 310kcalCarbohydrates: 15gProtein: 8gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 25mgSodium: 580mgPotassium: 620mgFiber: 4gSugar: 6gVitamin A: 950IUVitamin C: 68mgCalcium: 110mgIron: 2mg
Keyword burrata, chimichurri, grilled vegetables, summer recipe, vegetarian
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