Take advantage of the summer sun and cook dinner on the grill.

Robin Bashinsky
Recipe by Coastal Living June 2017


Recipe Summary test

40 mins
1 hr
Serves 6


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes


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.