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Grilled Marinated Peppers with Burrata and Sourdough Breadcrumbs


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  • Author: Recipes Tasteful
  • Total Time: 45 minutes
  • Yield: 4 Serving 1x
  • Diet: Vegetarian

Description

These smoky, marinated grilled peppers topped with creamy burrata and crunchy sourdough breadcrumbs make an impressive and delicious side or appetizer.


Ingredients

Scale

For the Peppers:

  • 4 bell peppers
  • Salt and pepper, to taste
  • Olive oil spray or drizzle

For the Vinaigrette:

  • 2 tbsp red wine vinegar
  • 2 garlic cloves, minced
  • Pinch of crushed red pepper flakes
  • 1/3 cup olive oil
  • Salt and pepper, to taste

For the Sourdough Crumbs:

  • 3 slices sourdough bread, torn into pieces
  • 1 tbsp butter
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste

For Assembly:

  • 1 (8-ounce) ball burrata cheese
  • 2 tbsp fresh herbs (such as thyme, basil, or rosemary), plus extra for garnish
  • Jasmine rice, spring onions, and sesame seeds (optional for serving)

Instructions

1. Prepare the Peppers:

  • Preheat Grill: Heat the grill to medium-high, about 500°F (260°C).
  • Slice Peppers: Slice each pepper in half lengthwise, removing some ribs and seeds. Spray or brush with olive oil and season with salt and pepper.
  • Grill Peppers: Place the peppers cut side down on the grill. Grill for 5-6 minutes until slightly charred, then flip and grill for another 5 minutes. Remove and set aside on a dish.

2. Make the Vinaigrette:

  • Whisk Ingredients: In a small bowl, whisk together red wine vinegar, minced garlic, salt, pepper, and red pepper flakes. Gradually whisk in olive oil until the dressing is emulsified.

3. Prepare the Sourdough Crumbs:

  • Toast Crumbs: Heat a skillet over medium heat and add butter. Add the torn sourdough pieces, garlic powder, salt, and pepper. Toast, tossing often, until the crumbs are golden and crunchy, about 5-6 minutes.

4. Assemble the Dish:

  • Marinate Peppers: Drizzle the grilled peppers with some of the vinaigrette and let sit for a few minutes to absorb the flavors.
  • Add Burrata and Toppings: Tear the burrata and distribute it over the peppers. Drizzle with additional vinaigrette, top with sourdough crumbs, and sprinkle with fresh herbs.

5. Serve:
Serve warm or at room temperature. Optional to pair with jasmine rice, spring onions, and sesame seeds for a complete meal.

Notes

  • To broil instead of grilling, place peppers on a baking sheet and broil on high for 4-5 minutes per side until charred.
  • This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
  • Prep Time: 30 minutes
  • Cook Time: 15 mins
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 290
  • Sugar: 2g
  • Sodium: 360mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 15mg