Grilled Marinated Peppers with Burrata (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
4 bell peppers
02 -
Salt and pepper
03 -
Olive oil spray or for drizzling
04 -
2 tablespoons red wine vinegar
05 -
2 garlic cloves, minced
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Pinch of crushed red pepper flakes
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⅓ cup olive oil
08 -
3 slices sourdough bread, torn into pieces
09 -
1 tablespoon butter
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½ teaspoon garlic powder
11 -
2 tablespoons fresh herbs (thyme, basil, rosemary), plus more for sprinkling
12 -
1 (8 ounce) ball burrata cheese
# Step-by-Step Directions:
01 -
Preheat the grill to medium-high heat, around 500°F.
02 -
Slice the peppers down the center, cutting them in half from top to bottom. Remove some of the ribs and seeds. Spray or brush the peppers with olive oil and sprinkle with salt and pepper.
03 -
In a bowl, whisk together the red wine vinegar, minced garlic, a pinch of salt and pepper, and crushed red pepper flakes until combined. Whisk in the olive oil until emulsified.
04 -
Heat a skillet over medium heat and add the butter. Add the torn sourdough bread pieces, a pinch of salt and pepper, and garlic powder. Cook, tossing often, until crunchy and golden, about 5 to 6 minutes.
05 -
Place the peppers on the grill, cut side down. Grill for 5 to 6 minutes or until golden and slightly charred, then flip and grill for another 5 minutes.
06 -
Remove the peppers from the grill and place them on a dish. Drizzle with a bit of the vinaigrette and let them sit for a few minutes to marinate.
07 -
Tear apart a ball of burrata and distribute it over the peppers. Drizzle on more vinaigrette, top with the sourdough crumbs, and sprinkle fresh herbs on top.
08 -
Serve immediately.
# Helpful Notes:
01 -
Marinating the peppers in the vinaigrette after grilling enhances their flavor.
02 -
Use freshly torn sourdough bread for the best texture in the crumbs.