- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- 3 serves veg or fruit
Caramelised grilled veggies and milky burrata cheese are tied together beautifully by a balsamic glaze in this gorgeous platter.
- Serves4, serves 4-6
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 2 zucchini, cut lengthways into 1cm-thick slices
- 1 large capsicum, seeded, cut into wedges
- 1 bunch asparagus, wood ends
- 2 large mushrooms, thickly sliced
- 1 eggplant, cut lengthways into 1cm-thick slices
- 2 thick slices sourdough or rustic bread
- 300g burrata or mozzarella, torn
- Balsamic glaze, to serve
- Basil leaves, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a chargrill plate to medium-high heat. Spray zucchini, capsicum, asparagus, mushrooms, eggplant and bread with oil. Season.
Step 2
Cook in batches, turning, for 5-8 mins or until vegetables are charred and tender and bread is toasted.
Step 3
Cut bread into 2cm pieces to form croutons.
Step 4
Arrange vegetables, bread and burrata or mozzarella on a serving platter. Drizzle with balsamic glaze. Sprinkle with basil leaves.
Recipe tip
You can swap burrata for mozzarella in this recipe.
COOK. STORE. SAVE.
Use it up: Any leftover grilled veggies can be added to Luke Mangan's grilled vegetable pasta salad with olives.
Chargrilled vegetables with burrata recipe
What is burrata? Burrata is a popular artisanal cheese from Puglia, southern Italy, that is a hot trend in restaurants and wine bars. It’s usually served in its whole form – a sphere made from mozzarella with cream and stracciatella cheese on the inside. You eat both the stringy mozzarella and melty cheese filling together. The flavour is buttery and milky but mild, making it a perfect partner for other ingredients. This recipe shows you how to eat burrata with grilled veggies. You can use whatever vegetables you have in the fridge or choose the ones you love during your grocery run. The subtle burrata doesn’t take the attention away from the veggies, which are grilled to showcase their natural sweetness, complemented by a balsamic glaze and a pinch of salt that pairs beautifully with the cheese. Serve this pretty platter as a nibbly light lunch, along with some crusty bread – or bring it to a picnic, BBQ or enjoy as a starter.
What goes well with burrata?
Follow these simple steps for delicious grilled veggies, the perfect pairing with burrata, every time:
- Make sure your veggies are washed and chopped to the same size, but not too small or they will slip through the grill grates.
- Toss the chopped veggies in salt and pepper to season.
- Brush the grill with oil before cooking.
- Avoid overcooking the veggies. Take them off the grill when they’re nearly done, remembering that they will continue to cook during resting time.
- You can also roast the veggies in the oven if you don’t have a chargrill.
How to serve burrata and store it
In burrata dishes, the cheese is almost always served whole, uncooked and at room temperature. You can drizzle it in olive oil and sprinkle on some salt to help bring out the flavours. Burrata and grilled veggies pair extremely well with fresh bread. Eating burrata immediately after opening the packaging ensures peak flavour and freshness. Any leftover burrata and liquid should be stored in an airtight container in the fridge for up to 24 hours. Serve and eat the burrata within 24 hours of opening to ensure you don’t end up with cheese that smells sour.
Now get cooking
This colourful platter is a feast for the eyes and palate, and you’ll be surprised at how quick and simple it is to make. Obsessed with burrata and need other burrata recipe ideas? Check out these recipes for Victoria’s caramelised tomato with burrata, Curtis Stone’s bruschetta with burrata and nectarines and Jessica Nguyen’s best roast chicken with peach panzanella salad.
