Description
This Grilled Marinated Peppers with Burrata and Breadcrumbs recipe is a vibrant and elegant appetizer or side dish. Sweet grilled bell peppers are marinated in a tangy vinaigrette, topped with creamy burrata cheese, and finished with crispy sourdough breadcrumbs and fresh herbs.
Ingredients
Units
Scale
- 4 bell peppers (various colors)
- Salt and pepper to taste
- Olive oil spray or drizzle
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- Pinch of crushed red pepper flakes
- 1/3 cup olive oil
- 3 slices sourdough bread, torn into pieces
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh herbs (thyme, basil, rosemary, etc.), plus more for sprinkling
- 1 (8-ounce) ball burrata cheese
Instructions
- Preheat Grill: Preheat grill to medium-high heat (around 500°F/260°C).
- Prepare Peppers: Slice peppers in half lengthwise. Remove ribs and seeds. Spray or brush with olive oil and season with salt and pepper.
- Make Vinaigrette: In a bowl, whisk together red wine vinegar, minced garlic, salt, pepper, and crushed red pepper flakes. Slowly whisk in olive oil until emulsified.
- Make Breadcrumbs: Heat butter in a skillet over medium heat. Add torn sourdough pieces, salt, pepper, and garlic powder. Cook, tossing frequently, until golden and crunchy (5-6 minutes).
- Grill Peppers: Place peppers cut-side down on the grill. Grill for 5-6 minutes (or until charred), then flip and grill for another 5 minutes.
- Marinate: Remove peppers and place on a dish. Drizzle with some vinaigrette and let marinate for a few minutes.
- Assemble: Tear apart burrata and distribute over the grilled peppers. Drizzle with more vinaigrette. Top with sourdough breadcrumbs and fresh herbs.
- Serve: Serve immediately.
Notes
- Use a variety of colored bell peppers for a visually appealing dish.
- Adjust the amount of crushed red pepper flakes to your spice preference.
- Use a high-quality burrata cheese for the best flavor.
- Feel free to use other types of bread for the breadcrumbs.
- Leftovers can be stored in the refrigerator for up to 2 days, but the breadcrumbs may lose their crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
