Our salty, tangy take on grilled vegetables is your perfect summer side dish. The eggplant and squash are cooked without being squishy—think al dente—while the mushrooms are earthy and tender. The flavor from the vinaigrette and basil, and the creaminess from burrata round this dish out and make it scream summer. Try to keep the lid closed while the tomatoes are on the grill to ensure they cook properly within the allotted amount of time. These veggies pair magnificently with any source of protein—steak, chicken, salmon, tofu, you name it—and a glass of white wine. Chop up leftovers and reincorporate them into a grain bowl or fried rice.

Robin Bashinsky and Ali Ramee

Gallery

Caitlin Bensel; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen

Recipe Summary

active:
20 mins
total:
40 mins
Yield:
Serves 8 to 12 (serving size: 1 1/2 cups [for 12])
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a pellet container to an electric pellet grill with hardwood pellets according to manufacturer’s instructions. Set temperature to HIGH (450°F), close lid, and preheat pellet grill 10 to 15 minutes.

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  • Stir together vinegar, shallot, mustard, honey, thyme, and salt in a large bowl. Slowly whisk in olive oil until well combined. Reserve 1/4 cup vinaigrette.

  • Add eggplant, zucchini, yellow squash, and portobellos to remaining vinaigrette in bowl, and toss together. Place vegetables on grill grate, close lid, and grill until lightly charred, 4 to 5 minutes per side. Remove from grill, and set aside.

  • Toss together tomatoes and reserved 1/4 cup vinaigrette in a large cast-iron or other heatproof skillet. Place skillet on grill grate, close lid, and grill until skins burst and juices begin to release, 12 to 15 minutes.

  • Place eggplant mixture on a large platter. Top with tomatoes and juices from skillet. Tear burrata into pieces, and scatter over vegetables; top with basil leaves just before serving. 

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