Ingredients
Scale
For the Vegetables
- 1 medium zucchini
- 1 medium yellow squash
- ½ large red onion
- 8 mini sweet peppers
- 8 oz burrata, or 2 burrata pouches/balls
For the Marinade
- 2 tablespoons avocado oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For Finishing
- Basil
- Flaky Salt
- Balsamic
Instructions
- Preheat a grill or grill pan over medium high heat.
- Cut 1 medium zucchini and 1 medium yellow squash into thick diagonal coins, about ½ inch thick. Cut ½ a large red onion into large petals. Slice 8 mini sweet peppers in half lengthwise, removing the seeds.
- In a large bowl, whisk together 2 tablespoons avocado oil, 2 tablespoons balsamic vinegar, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ¼ teaspoon black pepper.
- Add the zucchini, squash, and peppers to the bowl and toss until evenly coated. Reserve the onion on the side, the petals will split apart.
- Thread the vegetables onto skewers, alternating colors and vegetables for even cooking and prettier presentation.
- Grill the skewers for 10-14 minutes, turning occasionally, until the vegetables are tender and lightly charred throughout.
- Remove the vegetables from the skewers and arrange them around 8 oz of torn burrata on a large serving platter.
- Finish with fresh basil, flaky salt, and a light drizzle of balsamic before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Method: Grill