Ingredients
- 1 red onion
- 200 gram green asparagus
- 1 courgette
- 4 Tatayoyo’s (or snack peppers)
- 250 gram cherry tomatoes
- 1 corn cob
- Burrata dip:
- 1 burrata
- 2 tbsp olive oil
- Zest of a lemon
Dressing ingredients
- For mint oil:
- 15 gram fresh mint
- 1 clove of garlic
- Juice of 1/2 lemon
- 3 – 4 tbsp of olive oil
Dive into the world of vibrant flavours and textures with our grilled vegetables with burrata pip and mint oil recipe, a celebration of freshness and simplicity. This dish combines the smoky char of grilled vegetables with the creamy, indulgent burrata dip. Perfect for spring and summer gatherings, alfresco dining, or simply when you're in the mood for something that tastes like sunshine on a plate.
Preparation
- Cut the red onion into rings. Cut the zucchini into thick, diagonal slices and halve the Tatayoyo’s lengthwise.
- Thread the cherry tomatoes onto skewers.
- Remove the leaves from the corn on the cob. Heat a grill pan over high heat and grill the corn first on all sides until the kernels are cooked. Then cut the corn cob into pieces.
- Then grill the rest of the vegetables until they are al dente.
- In the meantime, make the burrata dip. To do this, put the ball in a bowl and mash it with a fork. Then mix in the olive oil and lemon zest. Garnish with fresh mint.
- Also make the mint oil. To do this, put the mint leaves, clove of garlic, lemon juice, and the oil in a tall measuring cup and blend into an oil with an immersion blender.Season with pepper and salt.
- Place the grilled vegetables on a large plate. Drizzle some of the mint oil over them. Serve the vegetables with the burrata dip and the rest of the mint oil.