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Grilled Zucchini and Peppers

Grilled Zucchini and Peppers with Creamy Burrata Bliss

A vibrant dish of grilled zucchini and peppers topped with creamy burrata and zesty chimichurri, perfect for summer cookouts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chimichurri Sauce
  • 1 medium shallot minced
  • 2 cloves garlic minced
  • 1 pinch red pepper flakes omit for a milder sauce
  • 2 tablespoons white wine vinegar substitute with apple cider vinegar if needed
  • 0.5 teaspoon kosher salt
  • to taste ground black pepper freshly ground is best
  • 0.5 cup extra-virgin olive oil base for sauce
  • 0.25 cup fresh basil chopped
  • 0.25 cup fresh parsley chopped
Grilled Vegetables
  • 2 medium zucchini firm and fresh
  • 8 mini sweet peppers halved
  • 1 tablespoon extra-virgin olive oil for grilling
  • 1 teaspoon garlic powder
  • to taste kosher salt
  • to taste ground black pepper
  • 8 ounce burrata
  • fresh basil for garnish

Equipment

  • Grill
  • Medium Bowl
  • paper towel
  • Serving Platter

Method
 

Chimichurri Preparation
  1. In a medium bowl, whisk together minced shallot, minced garlic, and red pepper flakes. Add white wine vinegar, kosher salt, and black pepper. Gradually pour in olive oil while whisking to create a smooth consistency. Stir in chopped basil and parsley, then refrigerate.
Vegetable Preparation
  1. Slice the zucchini into ¼-inch thick rounds and halve the mini sweet peppers. Place zucchini on a paper towel for 10 minutes to absorb moisture. Pat dry, drizzle with olive oil, and sprinkle with garlic powder, kosher salt, and black pepper.
Grilling
  1. Preheat grill or skillet to 400°F. Grill zucchini and peppers for 6-8 minutes, turning occasionally until tender and lightly charred.
Serving
  1. Arrange grilled zucchini and peppers on a large platter. Tear burrata and distribute over the veggies. Drizzle with chimichurri and garnish with fresh basil. Serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 4gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 25mgSodium: 350mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

Zucchini and peppers taste best when served hot. Consider using different herbs in the chimichurri for added flavor.

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