1 (7-oz.) red bell pepper, halved lengthwise and seeded
1 (7-oz.) yellow bell pepper, halved lengthwise and seeded
6 scallions (about 2 oz.)
1/4 cup olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
6 ounces burrata cheese
How to Make It
Prepare the salsa verde: Combine shallot, vinegar, capers, garlic, and anchovies in a bowl. Let stand 10 minutes. Stir in olive oil, parsley, cilantro, and tarragon; set aside.
Prepare the vegetables: Prepare a wood or charcoal grill. (See "Hearth-fired Hack," below.) Place eggplants, red bell pepper, yellow bell pepper, and scallions on a rimmed baking sheet. Drizzle with olive oil; toss to coat. Sprinkle with salt and pepper.
Place eggplants and bell peppers on oiled grill grate over direct heat; grill, uncovered and turning occasionally, until marked and charred, 2 to 3 minutes. Transfer eggplants and bell peppers to indirect heat, and grill, covered with grill lid, until just tender, 5 to 7 minutes. Transfer to a baking sheet; cover with aluminum foil to keep warm.
Place scallions on grill grate over direct heat; grill, uncovered, 1 minute; turn scallions. Grill, uncovered, until lightly charred and wilted, 1 to 2 minutes.
Roughly chop peppers and arrange on a platter with eggplant and scallions; top with dollops of burrata and salsa verde.
With any charcoal grill, you can achieve the same smoky results preferred by chefs such as Charleston's Sean Brock. Just follow these steps.
1. Choose your wood. Heavier hardwoods (oak, hickory) work better for spicy dishes and rich meats (beef or pork). For this menu, you'll want something lighter (fruit, nut, alder).
2. Use a 50/50 ratio when combining the charcoal and hardwood.
3. Light wood and charcoal in a chimney starter, and cluster toward one side of the grill.
4. Maintain an internal temperature between 500° and 550° by adjusting the grill vents.
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