Allow us to introduce you to your new summer-dining best friend. Easy to make and booming with seasonal flavor, it’s a gluten free grilling recipe you’ll reach for again and again with or without the burrata cheese.
Burrata and Grilled Vegetables with Arugula and Basil Oil
- 4 red yellow, or orange bell peppers
- 2 tablespoons extra-virgin olive oil plus more for brushing
- 1 tablespoon red wine vinegar
- 1 tablespoon capers
- ¼ cup chopped Italian parsley
- Kosher salt
- 1 eggplant cut into 1/2-inch-thick rounds
- 14 ounces ripe tomatoes halved if large
- 2 4-ounce balls of burrata mozzarella
- 1 bunch arugula trimmed and cleaned
- 1 recipe Basil Oil below
Preheat the grill on high. Grill the peppers, turning a few times, until charred and black all over, about 12 minutes. Transfer to a paper bag, seal, and let rest for 20 minutes. Peel off and discard the charred skin. Discard the stems and seeds, then slice the peppers lengthwise into thick slices. Place on a plate and drizzle with 1 tablespoon of the olive oil and the vinegar. Scatter the capers and parsley over them and sprinkle with salt. Reserve.
Turn down the grill heat to medium-high. Line a platter with paper towels. Set the eggplant on the towels in one layer. Sprinkle liberally with salt. Wait until beads of liquid start to form on the eggplant, about 10 minutes, then flip over and repeat on the other side. Pat the eggplant with paper towels to remove the moisture, then liberally brush each side with olive oil.
Toss the tomatoes with the remaining 1 tablespoon olive oil and a sprinkle of salt. Add the eggplant and tomatoes to the grill, cooking the eggplant until lightly charred, about 4 minutes per side, and the tomatoes until lightly charred and slightly soft, about 5 minutes total.
To serve, arrange the burrata, arugula, peppers, eggplant, and tomatoes on a platter, cut into the burrata to expose some of the cream inside, drizzle the platter with basil oil, and sprink
- 1-1/2 cups firmly packed basil leaves
- 1/2 cup good-quality extra-virgin olive oil
Bring a large pot of water to a boil. Blanch the basil for 30 seconds, then quickly transfer the leaves to a bowl of ice water. Place the basil in a kitchen towel and squeeze out any excess water.
Blend the basil and the oil until well combined or chop the basil very finely and whisk it into the oil.
Photography Chelsea McNamara