grilled summer vegetables topped with a vibrant chimichurri sauce & served with creamy burrata cheese and grilled bread
2 cups packed parsley leaves, finely chopped
1 tbsp minced chives
2 cloves garlic, minced
¾ cup extra-virgin olive oil
2 tbsp red wine vinegar
1 eggplant, sliced ¼” crosswise
2 zucchini, quartered lengthwise
2 red peppers, halved + stemmed
½ bunch asparagus, peeled
1 pint cherry tomatoes
4 large (½”) slices crusty bread
1 ball burrata cheese
Preheat the grill over high heat.
Combine the parsley, chives, and garlic in a small bowl. Stir in the extra-virgin olive oil and red wine vinegar. Season with a pinch of salt to taste and set aside.
Prep all of the eggplant, zucchini, red peppers, and asparagus and lay them out onto a sheet pan. Drizzle with a generous amount of olive oil and toss well to coat the vegetables on all sides. Season with a good pinch of salt.
Place a cast-iron skillet onto the grill. Add a tablespoon of olive oil. Once hot, add the cherry tomatoes. Allow the tomatoes to burst and begin to caramelize.
Place the rest of the vegetables onto the grill and cook for a few minutes until charred on all sides. Lower the heat to medium, cover the grill, and continue cooking all of the vegetables until tender. Transfer the vegetables back to the sheet pans and carefully transfer the cast-iron skillet off the grill.
Coat the slices of bread with olive oil and quickly grill them until charred and toasted on both sides. Transfer the grilled bread to a cutting board and cut each slice in half. Cut the zucchini into 2” pieces. Peel the peppers and cut each half into half again.
Arrange all of the vegetables onto a large platter with the ball of burrata and grilled bread alongside. Season the burrata with a pinch of salt. Drizzle the chimichurri over top the entire dish.