As I stood in my kitchen, the smell of grilled bell peppers filled the air, instantly transporting me to sun-drenched evenings on the patio. There’s something undeniably special about the combination of charred veggies and creamy burrata, and let me tell you, the first bite of this Grilled Marinated Peppers with Burrata and Breadcrumbs dish is nothing short of heavenly!
Imagine vibrant peppers kissed by the grill, mingling with a rich vinegary drizzle that adds a tangy vibrance. Topped with fresh herbs and crunchy sourdough crumbs, it’s an effortless yet impressive dish that elevates any summer gathering.
Whether you’re looking to shake up your weeknight dinners or impress guests at your next barbecue, this recipe is a simple solution. With a little time spent at the grill, you’ll be rewarded with a crowd-pleasing creation that balances ease and flavor. Grab those peppers; it’s time to create a culinary masterpiece!
Why will you love Grilled Marinated Peppers with Burrata?
Delightfully Simple: This recipe is perfect for anyone, whether you’re a seasoned chef or a kitchen newbie, making it accessible for all skill levels.
Flavor Explosion: The char from grilling harmonizes beautifully with the creamy burrata and zesty vinaigrette, delivering a remarkable flavor experience.
Crowd-Pleaser: Serve these as an elegant appetizer or side dish, and watch them disappear from the table.
Versatile Ingredient Swap: Feel free to mix in your favorite herbs or swap the burrata with goat cheese for a different twist.
Quick and Easy Prep: With just 15 minutes of cook time, you can whip this up in no time, ideal for busy weeknights or spontaneous gatherings.
Visually Stunning: The vibrant colors and rustic presentation make this dish a feast for the eyes, enhancing any dining experience.
Grilled Marinated Peppers with Burrata Ingredients
• Dive into the vibrant flavors of Grilled Marinated Peppers with Burrata and Breadcrumbs!
For the Peppers
- 4 bell peppers – Choose a mix of colors for a visually appealing dish.
- Salt and pepper – Essential for enhancing the natural flavors of the peppers.
- Olive oil spray or for drizzling – Keeps the peppers moist and aids in charring.
For the Vinaigrette
- 2 tablespoons red wine vinegar – Adds a tangy kick that perfectly complements the creamy burrata.
- 2 garlic cloves, minced – Infuses a deeper flavor into the vinaigrette.
- Pinch crushed red pepper flakes – Gives a subtle heat that elevates the dish.
- ⅓ cup olive oil – Helps to emulsify the vinaigrette for a silky texture.
For the Breadcrumbs
- 3 slices sourdough bread, torn into pieces – Toasts up beautifully for a crunchy topping.
- 1 tablespoon butter – Adds richness to the breadcrumbs, making them irresistible.
- ½ teaspoon garlic powder – Enhances the garlicky flavor in the crumbs.
For the Finishing Touch
- 2 tablespoons fresh herbs (like thyme, basil, or rosemary) – Elevates both flavor and presentation.
- 1 (8 ounce) ball burrata cheese – Adds creaminess and a touch of luxury to the dish.
How to Make Grilled Marinated Peppers with Burrata
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Preheat the grill: Start by heating your grill to medium-high, about 500°F. This will give the peppers those beautiful char marks we crave!
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Prepare the peppers: Slice the bell peppers in half from top to bottom and carefully remove the seeds and ribs. Give each half a light spray or drizzle of olive oil, then season with salt and pepper to enhance their flavor.
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Mix the vinaigrette: In a mixing bowl, whisk together the red wine vinegar, minced garlic, a pinch of salt and pepper, and crushed red pepper flakes. Slowly whisk in the olive oil until you achieve a smooth, emulsified vinaigrette.
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Make the sourdough crumbs: Heat a skillet over medium heat and melt the butter. Add the torn sourdough pieces along with a sprinkle of salt, pepper, and garlic powder. Toss until they’re crunchy and golden—a delightful contrast to the soft burrata! This should take about 5 to 6 minutes.
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Grill the peppers: Place the pepper halves on the grill cut side down. Grill them for 5 to 6 minutes until they are golden and slightly charred; flip and grill for another 5 minutes to achieve that perfect texture.
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Marinate the peppers: Transfer the grilled peppers to a serving dish and drizzle on a little vinaigrette. Let them sit for a few minutes to soak up all those delicious flavors.
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Add the burrata: Tear the ball of burrata into pieces and distribute it generously over the peppers. Drizzle on more vinaigrette and then sprinkle with your crunchy sourdough crumbs and fresh herbs for that final touch.
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Serve and enjoy! You’re ready to serve this gorgeous dish that’s sure to impress your family and friends.
Optional: Garnish with additional fresh herbs for a vibrant finish.
Exact quantities are listed in the recipe card below.
Expert Tips for Grilled Marinated Peppers
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Choose Ripe Peppers: Opt for fresh, firm bell peppers with vibrant colors, ensuring maximum sweetness and flavor in your Grilled Marinated Peppers with Burrata.
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Avoid Soggy Peppers: Do not over-marinate the peppers after grilling; letting them sit for just a few minutes in vinaigrette prevents them from becoming too soft.
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Perfectly Crunchy Breadcrumbs: Keep your sourdough crumbs on the stove until they turn golden brown, as undercooked crumbs can taste chewy instead of crunchy.
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Customize Your Flavor: Experiment with different fresh herbs like cilantro or mint, or add more crushed red pepper flakes for extra heat in your vinaigrette.
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Don’t Skimp on Seasoning: Generously season every layer—from the peppers to the burrata—with salt and pepper to elevate the flavors throughout the dish.
What to Serve with Grilled Marinated Peppers with Burrata?
Elevate your dining experience with delightful pairings that enhance the vibrant flavors of grilled peppers.
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Quinoa Salad: A refreshing mix of quinoa, cucumbers, and lemon dressing offers a light complement to the creamy burrata. The nuttiness of quinoa pairs perfectly!
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Garlic Bread: Crunchy, buttery garlic bread creates a satisfying crunch to accompany the soft textures of the peppers and burrata, transforming every bite into pure bliss.
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Roasted Asparagus: The earthy taste of roasted asparagus adds depth, while its tender-crisp texture balances the creaminess of the burrata beautifully. A sprinkle of lemon zest brightens it all up!
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Chilled White Wine: A crisp, chilled Sauvignon Blanc enhances the dish’s bright flavors, making it a refreshing quenching choice for warm gatherings.
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Herbed Couscous: Fluffy couscous with fresh herbs brings a light, aromatic flavor that complements the savory richness of the grilled peppers. It’s simple yet sophisticated!
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Fruit Salad: Bright, juicy fruits like watermelon or strawberries introduce a sweet contrast that elevates the grilled peppers’ tanginess—perfect for a sunny meal outdoors!
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Pesto Pasta: The green herb notes in pesto pasta elevate the dish, matching the fresh herbs in the grilled peppers and balancing out the creamy burrata.
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Tzatziki Sauce: A cool, tangy tzatziki adds a refreshing twist, offering a delightful contrast to the smoky flavors of the grilled peppers.
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Chocolate Mousse: Indulge in a light chocolate mousse for a rich yet airy dessert that rounds out the meal with an irresistible sweet finish.
Make Ahead Options
These Grilled Marinated Peppers with Burrata and Breadcrumbs are perfect for meal prep! You can slice and prepare the bell peppers up to 24 hours in advance by storing them in an airtight container in the refrigerator, helping to save time on busy nights. Additionally, you can make the vinaigrette and garlic breadcrumbs as well—both can be refrigerated for up to 3 days. When you’re ready to serve, simply grill the prepped peppers and marinate them briefly with vinaigrette, then add the burrata, breadcrumbs, and fresh herbs right before serving. This way, you’ll enjoy every bit of flavor with just a little extra effort at the grill!
Grilled Marinated Peppers Variations
Feel free to get creative with this recipe and tailor it to your tastes and dietary needs!
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Cheese Swap: Replace burrata with creamy goat cheese or feta for a tangy flavor that brightens each bite.
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Herb Twist: Experiment with fresh herbs like dill or parsley for a different aromatic profile; each herb brings unique freshness to the dish.
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Vegan Option: Substitute the burrata with cashew cheese or a plant-based cream cheese alternative for a delightful vegan version.
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Spicy Kick: Add jalapeños or a dash of hot sauce to the vinaigrette for an exciting spicy twist that elevates the flavors.
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Grainy Texture: Swap sourdough breadcrumbs with panko for an extra crunch; their lightness will provide a delightful contrast to the creamy burrata.
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Add Nuts: Toss in some toasted pine nuts or chopped walnuts for a nutty flavor and added texture; they bring a wonderful crunch and richness to the dish.
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Roasted Vegetable Medley: Mix in other grilled vegetables like zucchini or eggplant for added variety and color; they blend beautifully with the peppers and enhance the overall presentation.
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Zesty Finish: Drizzle with a lemon-infused olive oil right before serving to brighten all the flavors; this adds an exciting citrusy zest that complements the dish perfectly.
How to Store and Freeze Grilled Marinated Peppers
Fridge: Store your leftover Grilled Marinated Peppers in an airtight container for up to 3 days. This keeps them fresh and retains their vibrant flavors.
Freezer: For longer storage, freeze the peppers in a labeled freezer bag for up to 2 months. Make sure they are completely cooled before sealing to avoid ice crystals.
Reheating: When you’re ready to enjoy leftover peppers, thaw in the fridge overnight, then reheat in a skillet over medium heat until warmed through—best served with a fresh drizzle of vinaigrette!
Airtight Tips: Ensure all stored items are well-sealed to maintain their flavor and texture, especially the creamy burrata, which can change consistency if not properly stored.
Grilled Marinated Peppers with Burrata Recipe FAQs
How do I choose the best bell peppers for grilling?
Absolutely! Look for bell peppers that are firm to the touch, with smooth skin. Vibrant colors indicate ripeness; you want those bright reds, yellows, or oranges, avoiding any with dark spots or wrinkles. Fresh peppers will not only taste better but also provide stunning presentation on your plate!
What’s the best way to store leftover Grilled Marinated Peppers?
Store your leftover Grilled Marinated Peppers in an airtight container in the fridge for up to 3 days. Allow them to cool down completely before sealing to retain their flavors and prevent sogginess.
Can I freeze Grilled Marinated Peppers? How?
Absolutely! To freeze, let the grilled peppers cool completely. Then, place them in a labeled freezer bag, squeezing out as much air as possible. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy them, thaw in the fridge overnight and then reheat in a skillet over medium heat until warmed through.
What if my peppers turn soggy when marinating?
Very! Avoid letting the grilled peppers sit too long in the vinaigrette. Ideally, let them marinate for just a few minutes; this helps them absorb flavor without becoming mushy. Keeping a close eye on them during marination ensures you have that delightful texture.
Are there any dietary considerations for this recipe?
Absolutely! This recipe is vegetarian-friendly and can easily be adapted for dairy-free diets by replacing the burrata with a plant-based cheese or simply skipping the cheese altogether. Always ensure you’re using fresh ingredients to avoid cross-contamination for those with allergies. If you’re serving pets, keep the burrata away, as dairy can upset their stomachs.
How can I enhance the flavors of my Grilled Marinated Peppers?
For a flavor boost, try adding different fresh herbs like cilantro or mint to your vinaigrette. You can also increase the crushed red pepper flakes for a spicier kick. If you’re a fan of smoky flavors, using smoked sea salt will elevate this dish nicely!
Grilled Marinated Peppers with Burrata and Crunchy Breadcrumbs
Ingredients
Equipment
Method
- Preheat the grill to medium-high, about 500°F for char marks.
- Slice the bell peppers in half, remove seeds, and drizzle with olive oil; season with salt and pepper.
- In a bowl, whisk red wine vinegar, minced garlic, salt, pepper, and crushed red pepper flakes; whisk in olive oil until smooth.
- Melt butter in a skillet, add torn sourdough, sprinkle with salt, pepper, and garlic powder; toss until golden and crunchy, about 5-6 minutes.
- Grill pepper halves cut side down for 5-6 minutes, flip and grill for another 5 minutes.
- Transfer grilled peppers to a serving dish, drizzle with vinaigrette, and let marinate.
- Tear burrata and distribute over peppers; drizzle with more vinaigrette, then top with breadcrumbs and fresh herbs.
- Serve and enjoy!