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.