Sweet-and-Spicy Grilled Vegetables With Burrata Recipe (2024)

Re the peppers: No! No! No! Save the juice!Put the whole peppers on the grill, or under the broiler, or on top of burners if you're short on space. Rotate so they're charred all over and put in a paper bag to cool. Rub with paper towels to remove the charred skin. Then, holding the peppers over a bowl, slit each one, capturing the juice in the bowl. Then cut the peppers into pieces and discard the seeds. Use the juice to dress the peppers when serving.

not true to the culture (Sicilian) recipe -that said, prefer currants for greater complexity - other dried fruit not as sweet or juicy, and will alter the texture of the "gravy" IMO - won't be too sweet if you use currants, just right.

I think a simple balsamic reduction drizzled on top with a little EVOO would be perfect. There is already so much flavor in all the veggies. If you want to keep some of the spiciness, you can add some red pepper flakes to the EVOO and let sit while you prepare the veggies.

The raisin sauce sounded (and looked) a bit weird, but I thought I’d give it a try. Not a success: thin, sour, just ugh. I looked up other agrodolce recipes, and most included onions, shallots or garlic. So I browned up about 1/3 c finely chopped onion, added the original sauce, reduced somewhat, and it was better. I also rechopped the raisins after they hydrated a bit. The big raisin pieces were just too sweet. Overall, maybe this is better suited to meat. It’s kind of like a chutney in the end

This was really fabulous. I substituted Pomegranate molasses for the honey and used diced Turkish apricots.

I have no idea why people are complaining about the sauce. Took the advice of someone else and doubled the honey. I also used colatura versus regular fish sauce, used apricots, and let it simmer a little longer. It was a HUGE success with the dinner party. Would 10/10 make this dish again. Phenomenal.

I added baby artichokes as well. To me this was a winner with the crostini.

Wow. I’ve tried NYT cooking recipes before but none of them have really amazed me like this one has. I served this to my family for dinner along with some chicken sausages and focaccia and it really was the perfect summer recipe. I followed the recipe to a T except I cooked the vegetables on a BGE instead of a grill (direct with the vents all wide open). I highly recommend this recipe!!! The combination of the sauce, burrata, herbs, and drizzle of olive oil really made this something special.

This is pretty easy and healthy veggie option , for the sauce I needed 4 tbsp on honey and ended up mixing in some olive oil, was too strong otherwise. Did a mix of apple cider & white wine vinegar.

this sauce truly brings out the flavor of the veggies. I used almost double the honey. and don't skimp on the burrata.

Mmmmmm! I did chop a couple of small shallots and sauté briefly before adding the rest of the sauce ingredients; I used apricots rather than raisins and whirred the whole lot with a stick blender for a few seconds. Delicious!We don’t have a grill so I tossed the veg in a little oil, salt and pepper and roasted at 425 until cooked—maybe 40 mins (I’d included halved Brussels sprouts).It was all utterly delicious and easy. Could have happily used goat cheese instead of burrata.

One of my family’s favorite NYT recipes here! In the winter we roast vegetables in the oven. Often add beautiful farmers market chicken apple sausages to the plate. Dear Cooks, do not give up on this sauce! Use your instincts and make it your own.

I used dried cherries which were delicious. I made some sourdough bread (it is the time of coronavirus, after all) and we ate almost an entire loaf among the three of us. I wish we’d had twice as much burrata but I love the stuff. Delicious summer dinner with red wine! A lovely pile of grilled veggies. Don’t skip tomatoes, though I subbed a lot of the other veggies for ones I had on hand.

Leeks are amazing in this, cut in half lengthwise!!

THIS. IS. AWESOME.Not only is burrata a sublime thing to eat, the combination of grilled veg & the sauce is incredible. Use whatever fresh veg you have - if there are a ton of zukes in your garden, do that. It's the consistency of the veg, slightly smoky, w burrata & sauce that makes itI had apricots, so used them, ACV and smoked chipotle pepper. Also had chili infused honey. Added a bit of smoked salt. I would make the sauce again for other things. YUM.

This is phenomenal!! My husband grilled some delicious salmon and we thought the vegetables stole the show! The sauce IS awesome once on the veggies. It perfectly compliments the burrata and veggies! (Doesn’t taste the finest on its own before, just pour it over the top and trust Melissa! Like I have to tell you that!!)

I have made this multiple times for large get togethers as it has become the go to recipe requested. Easy to change up the veggies depending on what looks good at the market/grocery store, what's in season ect. I would definitely recommend steering away from regular raisins. Golden raisins and apricots both give a more mellow, carmel-y flavor which works well with the honey. If you can find it, use a darker, more robust honey, I prefer buckwheat honey in this recipe.

Delicious!! Good meal for guests! 8oz thing of burrata only enough for 4 people. Get really nice crusty bread. Use the over Broiler!

I just left out the squash and pared down the amount of vegetables to suit 2 large servings. Did the sauce as written and everything was marvelous! I tried my hand at making Miyoko Schinner's vegan mozzarella-style cheese in lieu of the burrata, and that was also a hit!

Endlessly versatile! We ate our leftover veggies the next day cut up in a panzanella-esq salad--so delightful!

Using what I had, I skipped cooking the fruit, added extra honey and subbed a few spoonfuls of chile crisp for the red pepper. Omg, I’ve been asked to make this over and over. Goat cheese is a fine sub for the burrata if you don’t have any handy.

Made this for a huge crowd. Used mushrooms, asparagus, cherry tomatoes on the vine, onions, eggplant, and Brussels sprouts. Chopped the raisins very small and otherwise followed the recipe. Served with burrata, baguette, and grilled chicken sausages. It was delicious and a big hit, though people reported that they didn’t taste the sauce (which was very powerful when I tasted it before adding to the veg).

Simple and healthy but my partner doesn't like raisins. I made a green goddess dressing using Greek yogurt and added a fresh jalapeño to it for some spice. Went great with the burrata and was a hit in our home.

I made this under the broiler, subbing in chopped dates for the raisins. It was very flavorful and satisfying. The best part about the dish was how beautiful the vegetables looked arranged on a platter. I would make this again, maybe for a dinner party.

Very very good - had to sub in red wine vinegar and the taste was still great.

Made this recipe last night for dinner--it was incredibly good. I didn't have raisins or apricots, but I did have dried cherries. Used half ACV and half white balsamic. Grilled peppers, zucchini, summer squash, eggplant, and cherry tomatoes on a skewer. Used burrata from Trader Joe's, and sliced sourdough bread, grilled. The flavor was unbelievable--the sauce made all the difference. Used the recommended 2 T of honey. Plenty sweet enough, esp w the dried cherries. Added leftover grilled chicken.

After 3 minutes the sauce was not thick enough. I ended up pouring the sauce over the dried apricots (which I used instead of raisins) then simmered everything together for an additional 3 minutes. Everything came out great!

This was fantastic! My only change was to double the honey (to 4 Tbsp), which gave it the right balance of tang, heat, and sweet.

Also, I didn’t have burrata, so I used fat free ricotta. Absolutely delicious!!

I forgot to cook the sauce…..and it was delicious!!