Grilled Zucchini and Peppers with Burrata and Chimichurri
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.
Servings 4 servings
Calories 370kcal
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!
Notes
Storing Instructions
Vegetables are best if served immediately after assembly.
Nutrition
Serving: 8 oz vegetables | Calories: 370kcal | Carbohydrates: 10.6g | Protein: 12.8g | Fat: 35.5g | Saturated Fat: 11.1g | Cholesterol: 40mg | Potassium: 480mg | Fiber: 2.5g | Sugar: 5g | Calcium: 360mg | Iron: 2mg