Grilled to perfection and served with creamy burrata and a fresh chimichurri sauce, this grilled zucchini and peppers is an easy summer side dish that’s ready in minutes.
If your countertop is starting to fill up with garden bounty, I’ve got the perfect recipe for you today! And it’s just about as simple as things can get.
Basically grilled zucchini + mini sweet peppers meets rich hunks of burrata cheese and the whole shebang gets drizzled with homemade chimichurri sauce creating an absolute queen of a veggie side dish.
Trust me, no one will be able to keep their hands off this goodness.
I’m especially loving these grilled veggies right now because it’s SO easy to customize for other veggies you might have on hand and it’ll turn out amazing every time!
That and burrata just completes every single thing it touches and these veggies are no exception.
These Grilled Vegetables feature…
- Smoky grilled zucchini slices and mini sweet peppers
- Creamy burrata cheese
- Drizzles of fresh herb chimichurri sauce
- Minutes to make and a stand-out side dish for any occasion
Making the Grilled Vegetables
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Shallot
- Garlic
- Red pepper flakes
- White wine vinegar
- Olive oil
- Basil
- Parsley
- Zucchini
- Mini sweet peppers
- Garlic powder
- Burrata cheese
Serving Suggestions
These grilled vegetables are hearty all on their own, but they also go great with variety of meals! Try pairing them alongside grilled steak, chicken, or fish, toasted French bread slices, a summery pasta, or a big tossed salad.
Tips for Perfect Grilled Vegetables
- Make chimichurri first – prep the chimichurri before grilling so all the components are ready once the vegetables are cooked.
- Cut zucchini into uniform slices – I recommend cutting zucchini into 1/2-inch x 2 inch slabs. Try to get them all the same size so they cook evenly.
- Blot zucchini dry – allow the zucchini slabs to sit on a layer of paper towels to remove excess moisture before grilling.
Recipe Variations
Try these ideas for a different twist on this recipe.
- Use different vegetables – try summer squash, green beans, or eggplant.
- Serve with a different cheese – try fresh mozzarella, goat cheese, feta cheese, or Boursin cheese in place of the burrata.
- Top vegetables with a different dressing – a balsamic, Italian, or Greek dressing would be great replacements for the homemade chimichurri.
Stovetop and Oven Instructions
Don’t have a grill? You can still make this recipe on the stovetop or in the oven instead.
Stovetop: working in batches, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat (or brush over a large cast iron grill pan) Once pan is hot, add zucchini slices and peppers and sear 6-8 minutes, turning once until vegetables are tender.
Oven: arrange zucchini and peppers in a single layer on a large greased sheet pan. Roast vegetables at 400F 20-25 minutes until tender. Optionally, broil vegetables 1-2 minutes to crisp up the outside.
These grilled veggies are seriously so simple, but every single component works perfectly together! The creamy burrata adds just the right touch of richness to the smoky grilled veggies while the chimichurri adds an incredible punch of fresh, herby flavors.
Next time you’re in charge of a veggie side dish for the cookout, this is definitely the one to pull out! Clean plate every time.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these vegetables made step-by-step on Google web stories.
More grilled veggie recipes to try next!
- Grilled Chimichurri Chicken and Vegetables
- Pesto Grilled Vegetables
- Grilled Portobello Mushroom Gyros
Grilled Zucchini and Peppers with Burrata and Chimichurri
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Ingredients
Chimichurri Sauce
- 2 tablespoons minced shallot
- 2 medium cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup firmly-packed fresh basil, minced
- 1/4 cup firmly-packed fresh parsley, minced
Grilled Zucchini and Peppers
- 2 medium zucchini, cut into 1/2-in x 2 in slabs
- 8 oz mini sweet peppers
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- Kosher salt and pepper to taste
- 8 oz burrata, room temperature
- Fresh basil for garnish, optional
Instructions
Chimichurri
- In a medium bowl, whisk shallot, garlic, red pepper flakes, vinegar, salt, and pepper together. Slowly drizzle in olive oil, whisking constantly until smooth. Mix in basil and parsley. Store chimichurri sauce in refrigerator until ready to use.
Grilled Zucchini and Peppers
- Line a sheet pan with paper towels and arrange zucchini slabs in a single layer. Press another layer of paper towels on top of zucchini and allow to sit 10 minutes to remove excess liquid from zucchini.
- Rub zucchini slabs and mini peppers with olive oil and season all over with garlic powder, and salt and pepper to taste.
- Preheat an outdoor grill to 400F OR prepare a large skillet to use indoors on stovetop by greasing well.
- Place zucchini and sweet peppers in a single layer on grill grates or work in batches to cook on stovetop. Turn zucchini and peppers occasionally until slightly charred and tender, about 6-8 minutes of cooking. Transfer to a large serving plate.
- Break burrata into chunks and arrange alongside grilled zucchini and peppers. Drizzle everything with chimichurri and garnish with additional fresh basil if desired. Serve immediately and enjoy!
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