This Grilled Vegetable Platter with Burrata is the kind of dish that turns a simple weeknight into something a little special. It’s colorful, fresh, and full of texture—smoky vegetables paired with creamy burrata and a zippy drizzle of olive oil and lemon. Serve it as a light dinner, a shareable appetizer, or a centerpiece for a casual gathering.
It looks impressive, but it comes together with minimal fuss. Best of all, you can mix and match the vegetables based on what you have or what looks best at the market.
Why This Recipe Works
The grill brings out a natural sweetness in vegetables while adding slight char and smokiness. That contrast is the perfect match for burrata, which is rich and cool with a silky center.
A simple finishing touch—good olive oil, lemon, and flaky salt—ties everything together without overpowering the fresh flavors. The platter style makes it easy to scale up or down and customize for different tastes and seasons.
Shopping List
- Burrata: 1–2 balls (about 8–12 oz total)
- Vegetables:
- 2 zucchini, sliced lengthwise
- 1 eggplant, sliced into 1/2-inch rounds
- 1 red bell pepper, seeded and quartered
- 1 yellow bell pepper, seeded and quartered
- 1 red onion, cut into thick rings or wedges
- 1 bunch asparagus, trimmed
- 1 cup cherry tomatoes (skewered for the grill)
- Olive oil: good-quality extra-virgin
- Lemon: 1–2, for zest and juice
- Fresh herbs: basil, parsley, mint, or a mix
- Garlic: 1 clove, finely grated (optional)
- Red pepper flakes: optional, for heat
- Flaky salt and freshly ground black pepper
- Balsamic glaze or vinegar: optional finish
- Bread: crusty loaf or ciabatta, for serving (optional)
Instructions
- Preheat the grill. Heat a gas or charcoal grill to medium-high. Clean and oil the grates so the vegetables don’t stick.
- Prep the vegetables. Slice the zucchini and eggplant lengthwise for more surface area.
Quarter the peppers and remove the seeds. Cut the red onion into thick rings or wedges. Trim the asparagus.
Thread cherry tomatoes onto skewers.
- Season generously. In a large bowl, toss the vegetables with olive oil, salt, and pepper. Add a small pinch of red pepper flakes if you like heat. Keep it simple—this lets the grill flavor shine.
- Grill in batches. Start with vegetables that take longer: eggplant, peppers, and onions (about 3–5 minutes per side).
Follow with zucchini and asparagus (2–4 minutes per side). Finish with the tomato skewers (2–3 minutes total). You’re aiming for tender-crisp with light char.
- Make a quick lemon-herb drizzle. In a small bowl, combine 3 tablespoons olive oil, the zest of 1 lemon, 1–2 teaspoons lemon juice, a pinch of salt, pepper, and finely chopped herbs.
Add grated garlic if you want a little punch.
- Arrange the platter. Spread the grilled vegetables on a large serving platter. Tear open the burrata gently and nestle it in the middle or scatter smaller pieces throughout.
- Finish and serve. Spoon the lemon-herb drizzle over the top. Add a final sprinkle of flaky salt, cracked pepper, and more herbs.
Drizzle with balsamic glaze if using. Serve with warm crusty bread for scooping.
How to Store
Store leftover grilled vegetables in an airtight container in the fridge for up to 3 days. Keep the burrata separate and eat it within 1–2 days for the best texture.
Reheat vegetables gently in a skillet or enjoy them cold in salads or grain bowls. If you’ve already dressed the vegetables heavily, refresh with a squeeze of lemon before serving again.
Benefits of This Recipe
- Flexible and seasonal: Swap in what’s fresh—think mushrooms in fall or corn in summer.
- Balanced textures and flavors: Creamy, smoky, bright, and a little sweet all on one plate.
- Great for sharing: A platter invites people to help themselves, perfect for gatherings.
- Nutritious and satisfying: Plenty of fiber and vitamins from the vegetables, plus protein and fat from burrata to keep you full.
- Quick prep and cook time: Most of the work is slicing and a few minutes on the grill.
Common Mistakes to Avoid
- Cutting vegetables too thin: They burn before they soften. Aim for about 1/2-inch thick for eggplant and a bit thinner for zucchini.
- Crowding the grill: Overcrowding traps steam and prevents char.
Grill in batches with space between pieces.
- Skipping the oil: A light coating prevents sticking and helps caramelization. Don’t drench, but don’t go dry.
- Overcooking tender veg: Asparagus and tomatoes cook quickly. Pull them as soon as they’re tender and lightly blistered.
- Underseasoning: Vegetables need salt to shine.
Finish with flaky salt for pop and texture.
- Using dull herbs: Add fresh herbs at the end. If using delicate herbs, don’t cook them on the grill.
Recipe Variations
- Mediterranean twist: Add olives, grilled lemon halves, and a sprinkle of oregano. Serve with warm pita.
- Herbed pesto finish: Swap the lemon drizzle for basil pesto or a mint-chili chimichurri.
- Smoky balsamic: Finish with smoked paprika and a drizzle of aged balsamic for deeper flavor.
- Fall harvest: Grill mushrooms, delicata squash rings, and radicchio wedges.
Add walnuts and a honey-mustard drizzle.
- Spicy Calabrian: Stir chopped Calabrian chiles into the oil and add grilled scallions for heat and aroma.
- Crispy bread element: Grill thick bread slices, rub with garlic, and serve as a base for the burrata and veg.
FAQ
Can I make this without a grill?
Yes. Use a grill pan or a hot cast-iron skillet on the stove. You can also roast the vegetables at 425°F (220°C) until tender and lightly browned, then finish under the broiler for a hint of char.
What’s the best way to keep burrata creamy?
Keep it chilled until the vegetables are ready.
Burrata is at its best slightly cool with a room-temperature exterior. Tear it just before serving so the creamy center stays silky.
Which vegetables are best for grilling?
Zucchini, eggplant, peppers, onions, asparagus, mushrooms, corn, and tomatoes hold up well. Aim for sturdy vegetables that can handle direct heat without falling apart.
How do I prevent eggplant from getting soggy?
Slice it about 1/2 inch thick, salt lightly, and let it sit for 10–15 minutes if it’s very seedy; pat dry, then oil and grill over medium-high heat.
Cook until just tender with nice grill marks, not collapsing soft.
What can I use instead of burrata?
Fresh mozzarella, whipped ricotta, or a soft goat cheese are great substitutes. If you want dairy-free, try a creamy almond ricotta.
Can I prepare anything ahead?
Yes. Slice vegetables and mix the drizzle up to a day ahead.
Grill the vegetables a few hours in advance and rewarm lightly, then add burrata and finishing touches right before serving.
How do I make this a full meal?
Serve with grilled bread or toss the vegetables with cooked farro, quinoa, or orzo. Add prosciutto ribbons or grilled chicken if you want extra protein.
Is peeling necessary?
No. Most vegetables keep their structure and nutrients with skins on.
Just wash well and trim ends as needed.
In Conclusion
This Grilled Vegetable Platter with Burrata delivers big flavor with minimal effort. It’s adaptable, beautiful, and perfect for sharing—whether you’re feeding a crowd or treating yourself to a vibrant, veggie-forward meal. Keep the seasoning simple, watch your grill time, and finish with bright herbs and lemon.
With a loaf of crusty bread on the side, it’s hard to beat.