Marinated Peppers with Burrata

This grilled marinated pepper dish transforms ordinary bell peppers into a mouthwatering feast of textures and flavors. The combination of smoky charred peppers bathed in a tangy vinaigrette, creamy burrata, and crispy sourdough crumbs creates an appetizer or side dish that feels both rustic and sophisticated.

I first served these peppers at a summer garden party, and they disappeared faster than anything else on the table. Now they're my go to impressive but easy dish when I want to elevate a simple grilled meal.

Ingredients

• Bell peppers: Choose a variety of colors for visual appeal. The thicker flesh of bell peppers holds up beautifully on the grill.
• Red wine vinegar: Adds bright acidity that cuts through the richness of the burrata.
• Garlic cloves: Fresh minced garlic infuses the marinade with aromatic depth.
• Crushed red pepper flakes: Just enough to add warmth without overwhelming heat.
• Olive oil: Use a good quality oil since it forms the base of your vinaigrette.
• Sourdough bread: The slight tang complements the sweet peppers perfectly.
• Butter: Creates golden crunchy breadcrumbs that wont dry out.
• Fresh herbs: They bring brightness and color look for whatever is freshest.
• Burrata cheese: The creamy center creates a luxurious sauce when it mingles with the warm peppers.

Step-by-Step Instructions

Preheat Your Grill:

Get your grill nice and hot around 500 degrees. This high heat is crucial for achieving those beautiful char marks and bringing out the natural sweetness of the peppers without overcooking them.

Prepare The Peppers:

Slice peppers from top to bottom creating two equal halves. Remove just enough ribs and seeds to create a little cavity while maintaining the peppers structure. Brush or spray with olive oil ensuring an even coat to prevent sticking and promote browning.

Mix The Vinaigrette:

Combine red wine vinegar with minced garlic adding a pinch of salt pepper and red pepper flakes to build flavor layers. Slowly whisk in olive oil until the mixture emulsifies into a silky dressing that will penetrate the warm peppers.

Create Crunchy Crumbs:

Transform sourdough into golden crispy crumbs by sautéing torn pieces in butter until they develop a satisfying crunch. Season with garlic powder salt and pepper as they cook ensuring flavor in every bite.

Grill With Precision:

Place peppers cut side down directly on the hot grill grates. Allow them to cook undisturbed for 5 to 6 minutes until beautifully charred then flip and finish cooking for another 5 minutes until tender but still holding their shape.

Assemble With Care:

Transfer grilled peppers to a serving plate and immediately drizzle with vinaigrette allowing the warm peppers to absorb the dressing. Tear burrata into chunks and scatter over peppers while still warm so it begins to soften. Top with crunchy breadcrumbs and fresh herbs for the perfect finishing touch.

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The moment I discovered burrata cheese was life changing for my cooking. Its creamy interior creates an instant luxurious sauce when it meets the warm peppers. Something magical happens when all these elements come together the crispy breadcrumbs against the silky cheese the sweet charred peppers with that bright vinaigrette.

Make Ahead Tips

These peppers can be grilled up to a day ahead and stored in the refrigerator. Simply bring them to room temperature before assembling with the burrata and breadcrumbs. The vinaigrette can be made up to three days in advance and kept in a sealed container in the refrigerator. For the freshest presentation wait to add the burrata breadcrumbs and herbs until just before serving.

Perfect Pairings

This versatile dish works beautifully alongside grilled meats particularly chicken or steak. For a complete vegetarian meal serve with a simple pasta tossed in olive oil and garlic. The peppers also make an excellent addition to an antipasto spread alongside olives cured meats and additional cheeses. During summer months I love serving these peppers as part of a grazing table for casual outdoor entertaining.

Seasonal Variations

In summer use the ripest multicolored bell peppers from the farmers market and garnish with abundant fresh basil. For fall try using poblano peppers for a slightly spicier version and switch to rosemary and thyme. When peppers aren't in season roasted eggplant makes a wonderful substitute using the same marinade and toppings. During winter months you can broil the peppers instead of grilling with nearly identical results.

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Commonly Asked Questions

→ Can I make these peppers in advance?

Yes! You can grill the peppers and prepare the vinaigrette up to 24 hours ahead. Store them separately in the refrigerator. When ready to serve, bring the peppers to room temperature, dress them with the vinaigrette, and then add the fresh burrata and breadcrumbs just before serving.

→ What type of bell peppers work best for this dish?

Any color bell pepper works beautifully. Red, yellow, and orange peppers offer sweetness, while green peppers provide a more vegetal flavor. Using a mix of colors creates a visually stunning presentation.

→ Can I substitute the burrata cheese?

While burrata's creamy center makes it ideal for this dish, you could substitute fresh mozzarella, ricotta, or even a soft goat cheese. Each will provide a different flavor profile but will still complement the grilled peppers nicely.

→ Can I make this dish without a grill?

Absolutely! You can roast the peppers in a 425°F oven for about 20 minutes, turning halfway through, or char them directly over a gas stovetop flame using tongs. A grill pan on the stovetop also works well.

→ How can I make this dish gluten-free?

Simply substitute the sourdough bread with your favorite gluten-free bread. The important part is achieving those crispy, garlicky breadcrumbs, which works well with most bread varieties.

→ What herbs pair best with this dish?

Basil offers a classic pairing with the peppers and cheese, while thyme or rosemary add an aromatic element. Flat-leaf parsley or chives provide freshness. Feel free to use a combination based on what's available and your preference.