Easy Grilled Vegetables with Burrata

🧂 Ingredients

• 1 cup balsamic vinegar
• 1/4 cup brown sugar
• 1 lb mini potatoes

  red, yellow, or fingerling *
• 2 bell peppers

  quartered and seeds removed
• 1 zucchini

  sliced diagonally 1/2 inch thick
• 1 eggplant

  sliced diagonally, 1/2 inch thick
• 3 ears yellow corn

  shucked
• cherry tomatoes

  on the vine
• 2 burrata balls

  (or mozarella ball or 2 cups ricotta)
• mint leaves for serving
• olive oil
• red pepper flakes
• 1 tablespoon balsamic vinegar
• flaky sea salt

Instructions

• 1 Combine the balsamic vinegar and brown sugar in a small pot over medium heat.
  Bring to a gentle boil, then reduce heat to maintain a light simmer. Stir
  occasionally until thick and reduced by 1/3 to 1/2; about 8 minutes. Can be made
  ahead and refrigerated for up to a month. The sauce will continue to thicken as
  it cools, so remove it from the heat before it's too thick. It should be
  pourable.
• 2 Scrub mini potatoes and place them in a foil packet. Drizzle with olive oil,
  salt, pepper, and Italian seasoning; fold the edges of the foil together and
  seal. Grill for 20 to 25 minutes or until soft. Flip the packet over halfway
  through cooking.
• 3 Then oil the grill grate and light the grill. Place a serving platter nearby and
  add the potato packet to the grill.
• 4 Brush the vegetables with olive oil. Grill the peppers, zucchini, eggplant,
  onions, and ears of corn (which I like to snap in half) directly on the grate.
  Cook and turn as needed, moving them around to cook evenly. When lightly charred
  and cooked through, about 5 to 12 minutes, remove to the serving platter. 
• 5 Grill the cherry tomatoes, using the vine as a handle, for 1 to 2 minutes, until
  they begin to burst and slightly char. Transfer to the serving platter. 
• 6 Remove the potatoes from the foil packet and add to the platter. Then add both
  cheese balls either directly to the platter or small bowls.
• 7 Immediately drizzle vegetables and even the cheese with the balsamic reduction
  sauce. Season with sea salt, pepper, and red pepper flakes and generously
  scatter the herbs over the top. 

Nutrition Info