These grilled bell peppers stuffed with summer veggies and burrata are a colorful, easy appetizer for late summer entertaining! Char the peppers, grill up the veggies, toss with thyme and garlic vinaigrette, plop on some creamy burrata and sprinkle with homecooked, toasted sourdough croutons and fresh herbs. This delightful summery appetizer is exactly what your end of summer parties or dinners in the backyard need. Enjoy warm or at room temp – it’s a delicious dish either way!
NOTE: This is recipe three in a three-part series. While each can be enjoyed individually, all three served together would make for an epic end of summer party!
Recipe 2: Lentil Salad with Grilled Grapes
Summer Veggies & Burrata Stuffed Peppers with Rustic Croutons
Recipe by Tanya Miller
Serves: 4-6
Suggested pairings: 2022 Franc Blanc & 2022 Rosé Grand Klasse
INGREDIENTS:
For veggies:
2-4 peppers, depending on size (we used small-ish ones)
2 medium zucchini
1 ½ - 2 c corn - fresh or frozen
½ tsp garlic powder
½ tsp onion powder
1 tsp salt and a few grinds of pepper if desired
3-4 Tbsp olive oil
Basil, as much as your heart desires
1 ball burrata (provolone makes an excellent substitution, see note below)
For rustic croutons:
3 slices sourdough bread, torn into pieces
2 Tbsp butter
2 Tbsp olive oil
2 cloves garlic, smashed
Pinch of salt
For vinaigrette:
1 Tbsp balsamic vinegar
1 Tbsp red wine vinegar
2+ Tbsp extra virgin olive oil
1-2 cloves garlic, minced
½ Tbsp chopped fresh thyme
INSTRUCTIONS:
Slice peppers in half lengthwise, remove seeds and ribs (try an apple corer to remove ribs beautifully).
If you have a grill basket (see photo) chop zucchini into small pieces. If not, cut them into planks lengthwise and when they are done cooking, chop into small pieces.
Combine garlic and onion powders, salt and pepper in a small dish. Brush peppers and zucchini with high temp oil and sprinkle the seasoning onto the veg.
Defrost or remove corn from cob (there’s no need to cook it unless you prefer to).
Add torn bread to a skillet with olive oil, butter, garlic and salt. Toss well to coat and cook on med to med-low stirring frequently until crunchy and golden, about 6-8 minutes.
Make the vinaigrette in a small bowl or pitcher: Combine the vinegars, thyme, salt and pepper. Stir to combine, this helps the salt dissolve better. Then whisk in the olive oil until emulsified.
Preheat the grill to about 450 degrees or med-high on a stove top grill pan. If using a grill basket, preheat that as well if you are comfortable cooking both kinds of veggies at the same time. Place peppers on the grill, cut side down. Grill for 5-7 min or until peppers are golden brown/charred to your liking. Then flip and cook for another 5 min or so, but still tender crisp. Remove from grill and place on serving platter.
Do the same process with the zucchini (and chop if you need to).
In a medium sized bowl, combine corn and zucchini and dress with vinaigrette. Now is a good time to taste for seasoning.
Spoon mixture into peppers, filling them as high as you want. Tear apart the burrata and place it evenly over the peppers. Top with sourdough crumbs, basil and more fresh thyme.
Optional but delicious: Drizzle extra olive oil, balsamic and flaky salt overtop if you so desire.
Serve and enjoy with a glass of Franc Blanc, Rosé or whatever you like!
Note: If you can’t find burrata or wish to try another cheese, Provolone is another excellent choice. Chop it into little cubes or lay a slice on top of the veggies and return to grill for a few minutes to melt the cheese or broil until cheese has melted.
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