- Tender grilled zucchini and mini sweet peppers - A flavorful chimichurri sauce and creamy burrata cheese - Minutes to make and an easy summer side dish
- Shallot - Garlic - Red pepper flakes - White vinegar - Olive oil - Parsley
- Zucchini - Mini sweet peppers - Garlic powder - Burrata cheese - Basil
In a medium bowl, combine shallot, garlic, vinegar, salt, and pepper. Slowly drizzle in olive oil, whisking constantly then fold in basil and parsley.
Pat zucchini slabs dry with paper towels. Rub zucchini and mini peppers with olive oil and season with salt, pepper, and garlic powder.
Preheat grill to 400F. Place zucchini and sweet peppers in a single layer on preheated grill and allow to cook 6-8 minutes, turning occasionally until tender.
Arrange grilled zucchini and sweet peppers on a serving plate. Break burrata into chunks and arrange on plate. Drizzle with chimichurri and serve warm. Enjoy!