Balsamic Grilled Vegetables with Burrata

Perfect for summer dinners.

These Grilled Balsamic Vegetables with Burrata make for a great simple summer side dish. Zucchini, yellow squash, red onion, and sweet peppers are lightly marinated in balsamic, grilled, and arranged around creamy burrata with fresh basil and flaky salt. It’s fresh, colorful, and made for warm weather dinners!

Burrata!

Burrata is one of my biggest guilty pleasures. And honestly? Don’t look at the serving size on the container because burrata is absolutely meant to be enjoyed in one sitting.

Of course I love the classic pairing with summer heirloom or blistered cherry tomatoes, but it’s such a nice switch with these balsamic grilled vegetables. The creamy burrata with the little bit of char on the veggies from the grill and the slight caramelization from the balsamic is such a good combination.

I also love how easy this dish is to throw together for summer dinners. Throw the veggie skewers next to your main on the grill and break open a pouch of burrata!

Ingredients

Zucchini, yellow squash, red onion, and mini sweet peppers create a colorful mix of textures and natural sweetness once grilled. Once you combine it with the natural sweetness of the balsamic marinade, you get even more caramelization!

Marinade Ingredients

• avocado oil – I use olive oil for alot of recipes, but the avocado oil does have a higher smoke point when using the grill
• balsamic vinegar
• garlic powder – we use garlic powder instead of fresh garlic to avoid it burning on the grill, these cook for over 10 minutes on the grill
• kosher salt – I use Diamond Crystal in all my recipes
• black pepper
• burrata – typically in the specialty cheese section of your grocery store

Vegetable Ingredients

• zucchini
• yellow squash
• red onion – cut into small chunks or petals
• mini sweet peppers
• basil

How to Make Balsamic Grilled Vegetables with Burrata

• Prep the Vegetables: Slice the zucchini and squash into diagonal coins, cut the onion into petals, and halve the mini sweet peppers.
• Marinate: Whisk together the balsamic marinade and toss with the vegetables, except the red onion, until evenly coated. Let sit for 10 minutes.
• Grill: Thread the vegetables onto skewers and grill until tender.
• Assemble: Let cool and then remove the vegetables from the skewers and arrange them around torn burrata on a serving platter.
• Garnish and Serve: Top with fresh torn basil, flaky salt, and a drizzle of balsamic before serving.

When to Serve Balsamic Grilled Vegetables with Burrata

These veggies are great for grilling season. When it’s hot I love to cook outdoors to avoid heating up the kitchen whenever possible.

Serve these for:

• summer dinners
• backyard barbecues
• as an app for a dinner party!
• Fourth of July spreads
• alongside grilled seafood

What to Serve with Balsamic Grilled Vegetables with Burrata

Obviously these are ideal to accompany other grilled favorites to make a full dinner easier!

Think along the lines of:

• grilled barbecue chicken
• marinated skirt steak
• grilled shrimp skewers
• chicken milanese
• crusty bread to serve as an appetizer

Equipment I Use to Make Balsamic Grilled Vegetables with Burrata

• Fun Spotted Tray – really versatile to have in the kitchen
• Skewers – heavy duty and a good price for the quality

Frequently Asked Questions

Can I make these vegetables without skewers?

Yes, you can use a grill basket or a grill pan and assemble the platter the same way.

Can I use mozzarella instead of burrata?

Mozzarella is very different than burrata. The cream on the inside of the burrata is what works so well with the veggies. But mozzarella and veggies do pair well together too!

Do I serve this warm or cold?

The vegetables can be slightly warm or room temperature.

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