Sweet-and-Spicy Grilled Vegetables With Burrata
Updated July 5, 2021
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup chopped raisins, preferably golden, or dried apricots
- ⅔cup white wine vinegar or cider vinegar (or a combination)
- 2tablespoons honey, plus more to taste
- 1tablespoon fish sauce or colatura (optional)
- ¼teaspoon red-pepper flakes
- Pinch of fine sea salt
- Extra-virgin olive oil
- 2 to 3bell peppers, quartered, stems and seeds removed
- 1 to 2zucchini or summer squash, sliced diagonally ½-inch thick
- 1small eggplant, sliced diagonally ½-inch thick
- 2 to 4ears yellow corn, shucked
- 8ounces mushrooms, trimmed and halved or quartered
- 1bunch thick asparagus, ends snapped
- 8ounces cherry tomatoes, preferably still on the vine
- 2small burrata or fresh mozzarella balls, or 2 cups fresh ricotta
- Flaky sea salt and freshly ground black pepper
- Basil or mint leaves, for serving
- Crusty bread slices
For the Sweet-and-spicy Sauce
For the Vegetables (use Any or All)
For Serving
Nutritional analysis per serving (8 servings)
242 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 11 grams protein; 738 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)
- Step 2
Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.
- Step 3
Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.
- Step 4
To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don’t fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
- Step 5
Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.
- To make this using a broiler, spread the vegetables on a rimmed sheet pan, drizzle with oil and broil until browned on top, then flip and broil until browned on the other side. The timing will depend on the vegetable, so stick with one kind per baking pan. You’ll need to do this in batches. You can also use a grill pan.
Private Notes
Comments
Re the peppers: No! No! No! Save the juice! Put the whole peppers on the grill, or under the broiler, or on top of burners if you're short on space. Rotate so they're charred all over and put in a paper bag to cool. Rub with paper towels to remove the charred skin. Then, holding the peppers over a bowl, slit each one, capturing the juice in the bowl. Then cut the peppers into pieces and discard the seeds. Use the juice to dress the peppers when serving.
not true to the culture (Sicilian) recipe -that said, prefer currants for greater complexity - other dried fruit not as sweet or juicy, and will alter the texture of the "gravy" IMO - won't be too sweet if you use currants, just right.
I think a simple balsamic reduction drizzled on top with a little EVOO would be perfect. There is already so much flavor in all the veggies. If you want to keep some of the spiciness, you can add some red pepper flakes to the EVOO and let sit while you prepare the veggies.
Delicious! Made the sauce as written (with fish sauce) and used vegetables I had on hand: peppers, asparagus, zucchini and quartered onions.
Super good! Served on a bed of arugula, alongside grilled chicken and quinoa. With the sauce and the arugula, it turned my normal mess of grilled veggies into an actual composed dish.
I made this for dinner tonight as printed, and it was delicious! I was skeptical about the sauce, but with some extra honey ("to taste") and when combined with the olive oil, it really pulled the whole dish together. Yum!
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