Irresistible Grilled Vegetables with Burrata

Summer grilling doesn’t have to be all about burgers and hot dogs. Don’t get me wrong, I love a good cookout, but sometimes I crave something a little lighter and fresher. That’s when I turn to grilled vegetables with creamy burrata cheese.

This recipe is perfect for those nights when you want to keep the kitchen cool and let the grill do all the work. I love how the vegetables get those nice charred edges while staying tender inside. And the burrata? It’s basically the easiest way to make any meal feel special without actually doing much work.

The best part is you can prep everything ahead of time. Slice your vegetables while you’re already in the kitchen making lunch, toss them with oil and seasonings, and when dinner rolls around, all you have to do is fire up the grill. The balsamic glaze might sound fancy, but it’s just three ingredients simmering on the stove. Easy weeknight dinner or weekend entertaining – this one works for both.

What Kind of Burrata Should I Use?

Fresh burrata is always your best bet for this recipe – look for it in the specialty cheese section of your grocery store, usually packed in water or whey to keep it moist. The creamier and fresher the burrata, the better it will taste with your grilled vegetables, so try to use it within a day or two of purchasing. If you can’t find burrata or it’s out of your budget, fresh mozzarella balls work great as a substitute, or you can even use a good quality ricotta cheese. Just make sure whatever cheese you choose is at room temperature before serving, as this brings out the best flavor and creates that lovely creamy texture that pairs so well with the warm grilled veggies.

Options for Substitutions

This recipe is all about using what you have on hand, so feel free to mix things up:

• Burrata: If you can’t find burrata, fresh mozzarella works great as a substitute. You can also use ricotta cheese – just dollop it over the grilled vegetables instead of tearing it.
• Vegetables: The vegetable lineup is totally flexible. Try asparagus, portobello mushrooms, red onions, or summer squash. Just keep the slices around 1/2 inch thick so they cook evenly on the grill.
• Mini potatoes: Any small potato variety works here – red, yellow, or fingerling are all good choices. If you only have larger potatoes, cut them into 1-inch chunks and parboil them for about 10 minutes before grilling.
• Balsamic vinegar reduction: Short on time? Skip making the reduction and just drizzle regular balsamic vinegar over the finished dish. It won’t be as thick and sweet, but it’ll still taste good.
• Mint leaves: Fresh basil makes an excellent swap for mint and pairs really well with the Italian cheese and grilled vegetables.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling vegetables is cutting them too thin, which causes them to fall through the grates or turn mushy – stick to that 1/2 inch thickness for zucchini and eggplant, and consider using a grill basket for smaller items like cherry tomatoes. Don’t skip salting your eggplant slices and letting them sit for 15-20 minutes before grilling, as this draws out excess moisture and prevents them from getting soggy or bitter. Another common error is overcrowding the grill, which creates steam instead of those nice char marks you want – work in batches if needed and make sure each vegetable has direct contact with the grates. For the balsamic reduction, keep a close eye on it during those final minutes of simmering because it can go from perfectly thick to burnt in seconds, and remember it will thicken more as it cools.

What to Serve With Grilled Vegetables with Burrata?

These grilled vegetables with burrata make a beautiful main dish, but I love serving them alongside some crusty bread or focaccia to soak up all that creamy burrata and balsamic glaze. If you want to make it more filling, add some grilled chicken, shrimp, or Italian sausage on the side. This dish also works great as part of a bigger spread – think of it as the centerpiece with some pasta salad, a simple arugula salad, or even just a bowl of mixed olives and marinated artichokes. For a complete summer meal, pour some chilled white wine or sparkling water with lemon, and you’ve got yourself a really nice dinner.

Storage Instructions

Store: Keep your grilled veggies in an airtight container in the fridge for up to 3 days. I like to store the burrata separately in its original liquid or a bit of salted water to keep it fresh and creamy. The balsamic glaze can hang out in a jar at room temperature for about a week.

Serve: These veggies are great cold straight from the fridge, tossed into a grain bowl or pasta salad. If you want them warm, just heat them in a skillet over medium heat for a few minutes. Add the burrata fresh right before serving so it stays nice and soft.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 40-50 g
• Fat: 55-65 g
• Carbohydrates: 130-150 g

Ingredients

For the balsamic glaze:

• 1 1/4 cups balsamic vinegar
• 1/4 cup plus 1 tablespoon brown sugar
• 1 clove garlic, smashed (remove after simmering)

For the grilled base:

• 1 lb mini potatoes (halved or sliced in 1/2-inch rounds)
• 2 large bell peppers, quartered
• 1 medium zucchini (sliced lengthwise into 1/4-inch planks)
• 1 medium eggplant (sliced into 1/2-inch rounds)
• 3 ears corn, snapped in half
• 12 oz cherry tomatoes on the vine
• 1/3 cup high-quality olive oil
• 1 tbsp Italian seasoning
• Fine sea salt and black pepper to taste

For the serving and garnish:

• 2 balls fresh burrata cheese (room temperature)
• 1/4 cup fresh mint leaves, torn
• 1 teaspoon red pepper flakes
• 2 tablespoons toasted pine nuts
• 1/2 teaspoon lemon zest

Step 1: Prepare the Balsamic Reduction and Mise en Place

• 1 1/4 cups balsamic vinegar
• 1/4 cup plus 1 tablespoon brown sugar
• 1 clove garlic, smashed
• 1 lb mini potatoes
• 2 large bell peppers
• 1 medium zucchini
• 1 medium eggplant
• 3 ears corn
• 12 oz cherry tomatoes on the vine

Begin by preparing your balsamic glaze, which requires simmering time and needs to cool slightly before serving.

Combine balsamic vinegar, brown sugar, and smashed garlic in a saucepan over medium heat.

Simmer for 8 minutes until the mixture thickens and coats the back of a spoon, then remove from heat and discard the garlic clove.

While the reduction simmers, prep all your vegetables according to their specifications: halve or slice potatoes into 1/2-inch rounds, quarter the bell peppers, slice zucchini lengthwise into 1/4-inch planks, cut eggplant into 1/2-inch rounds, snap corn in half, and keep cherry tomatoes on the vine.

This prep work ensures everything is ready when the grill is hot and you’re working quickly.

Step 2: Create and Grill the Potato Packet

• 1 lb mini potatoes
• 1/3 cup high-quality olive oil
• 1 tbsp Italian seasoning
• Fine sea salt and black pepper to taste

Preheat your grill to medium-high heat.

Place the prepared potatoes in a large piece of heavy-duty aluminum foil (about 18×24 inches).

Drizzle with 2-3 tablespoons of the olive oil and season generously with salt, black pepper, and Italian seasoning.

Fold the foil over the potatoes and seal tightly by crimping the edges—this creates a steaming packet that will cook the potatoes evenly.

Place the sealed packet directly on the grill grate and cook for 20-25 minutes, flipping the packet halfway through.

The potatoes will steam in their own juices while developing subtle grill flavor.

I like to keep the potatoes separate in a foil packet because they need more time than delicate vegetables, and this ensures they’re tender and golden by the time everything else is done.

Step 3: Season and Prepare Vegetables for Grilling

• 2 large bell peppers
• 1 medium zucchini
• 1 medium eggplant
• 3 ears corn
• 1/3 cup high-quality olive oil
• 1 tbsp Italian seasoning
• Fine sea salt and black pepper to taste

While the potato packet is cooking, brush the remaining prepared vegetables (peppers, zucchini, eggplant, and corn) with the remaining olive oil on both sides.

Season all of them evenly with salt, pepper, and Italian seasoning.

Arrange them on a large platter near the grill for easy access.

Keep the cherry tomatoes separate since they’ll cook much faster than the other vegetables.

Having everything oiled and seasoned before you start grilling keeps you focused on getting beautiful char marks rather than fumbling with bottles and jars at high heat.

Step 4: Grill the Vegetables in Stages

• 2 large bell peppers
• 1 medium zucchini
• 1 medium eggplant
• 3 ears corn
• 12 oz cherry tomatoes on the vine

Start grilling the heartier vegetables first: place peppers, zucchini, eggplant, and corn directly on the grill grate.

These vegetables need 5-12 minutes depending on thickness and heat, with peppers taking closer to 12 minutes and zucchini around 5-7 minutes.

Watch for beautiful char marks and grill lines on each side, turning as needed.

In the final 1-2 minutes of grilling, add the cherry tomatoes still on the vine—they’ll blister and burst slightly, concentrating their sweetness.

Work in batches if needed to avoid overcrowding the grill.

I find it helpful to group vegetables by cooking time so you’re not playing Tetris with moving everything around constantly.

Step 5: Assemble the Platter and Finish

• Grilled vegetables from Steps 2, 3, and 4
• 2 balls fresh burrata cheese
• Balsamic reduction from Step 1
• 1/4 cup fresh mint leaves, torn
• 2 tablespoons toasted pine nuts
• 1 teaspoon red pepper flakes
• 1/2 teaspoon lemon zest
• Fine sea salt and black pepper to taste

Once all vegetables are grilled (including the tender potatoes from the foil packet), arrange them on a large serving platter in an appealing, casual manner.

Place the room-temperature burrata cheese balls on top or nestled among the vegetables—the warmth of the grilled vegetables will just begin to soften the creamy cheese.

Drizzle the cooled balsamic reduction evenly over everything.

Scatter the torn fresh mint, toasted pine nuts, red pepper flakes, and lemon zest across the platter as final garnishes.

Taste and adjust seasoning with additional salt and pepper as needed.

Serve immediately while the vegetables are still warm and the burrata is perfectly creamy.

Irresistible Grilled Vegetables with Burrata

Delicious Irresistible Grilled Vegetables with Burrata recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 6 servings

Calories 1200 kcal

Ingredients

  

For the balsamic glaze

• 1 1/4 cups balsamic vinegar
• 1/4 cup plus 1 tablespoon brown sugar
• 1 clove garlic, smashed (remove after simmering)

For the grilled base

• 1 lb mini potatoes (halved or sliced in 1/2-inch rounds)
• 2 large bell peppers, quartered
• 1 medium zucchini (sliced lengthwise into 1/4-inch planks)
• 1 medium eggplant (sliced into 1/2-inch rounds)
• 3 ears corn, snapped in half
• 12 oz cherry tomatoes on the vine
• 1/3 cup high-quality olive oil
• 1 tbsp Italian seasoning
• Fine sea salt and black pepper to taste

For the serving and garnish

• 2 balls fresh burrata cheese (room temperature)
• 1/4 cup fresh mint leaves, torn
• 1 teaspoon red pepper flakes
• 2 tablespoons toasted pine nuts
• 1/2 teaspoon lemon zest

Instructions

 

• Begin by preparing your balsamic glaze, which requires simmering time and needs to cool slightly before serving. Combine balsamic vinegar, brown sugar, and smashed garlic in a saucepan over medium heat. Simmer for 8 minutes until the mixture thickens and coats the back of a spoon, then remove from heat and discard the garlic clove. While the reduction simmers, prep all your vegetables according to their specifications: halve or slice potatoes into 1/2-inch rounds, quarter the bell peppers, slice zucchini lengthwise into 1/4-inch planks, cut eggplant into 1/2-inch rounds, snap corn in half, and keep cherry tomatoes on the vine. This prep work ensures everything is ready when the grill is hot and you're working quickly.
• Preheat your grill to medium-high heat. Place the prepared potatoes in a large piece of heavy-duty aluminum foil (about 18x24 inches). Drizzle with 2-3 tablespoons of the olive oil and season generously with salt, black pepper, and Italian seasoning. Fold the foil over the potatoes and seal tightly by crimping the edges—this creates a steaming packet that will cook the potatoes evenly. Place the sealed packet directly on the grill grate and cook for 20-25 minutes, flipping the packet halfway through. The potatoes will steam in their own juices while developing subtle grill flavor. I like to keep the potatoes separate in a foil packet because they need more time than delicate vegetables, and this ensures they're tender and golden by the time everything else is done.
• While the potato packet is cooking, brush the remaining prepared vegetables (peppers, zucchini, eggplant, and corn) with the remaining olive oil on both sides. Season all of them evenly with salt, pepper, and Italian seasoning. Arrange them on a large platter near the grill for easy access. Keep the cherry tomatoes separate since they'll cook much faster than the other vegetables. Having everything oiled and seasoned before you start grilling keeps you focused on getting beautiful char marks rather than fumbling with bottles and jars at high heat.
• Start grilling the heartier vegetables first: place peppers, zucchini, eggplant, and corn directly on the grill grate. These vegetables need 5-12 minutes depending on thickness and heat, with peppers taking closer to 12 minutes and zucchini around 5-7 minutes. Watch for beautiful char marks and grill lines on each side, turning as needed. In the final 1-2 minutes of grilling, add the cherry tomatoes still on the vine—they'll blister and burst slightly, concentrating their sweetness. Work in batches if needed to avoid overcrowding the grill. I find it helpful to group vegetables by cooking time so you're not playing Tetris with moving everything around constantly.
• Once all vegetables are grilled (including the tender potatoes from the foil packet), arrange them on a large serving platter in an appealing, casual manner. Place the room-temperature burrata cheese balls on top or nestled among the vegetables—the warmth of the grilled vegetables will just begin to soften the creamy cheese. Drizzle the cooled balsamic reduction evenly over everything. Scatter the torn fresh mint, toasted pine nuts, red pepper flakes, and lemon zest across the platter as final garnishes. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately while the vegetables are still warm and the burrata is perfectly creamy.