Summer Grilled Vegetables with Burrata and Green Chutney

Summer is the perfect time to fire up the grill and elevate your veggie game with this mouthwatering recipe for Grilled Summer Vegetables. Packed with smoky flavors, vibrant colors, and a medley of textures, this dish is a celebration of seasonal produce. Paired with a zesty and a refreshing Mint-Cilantro Chutney, it’s a feast for the senses.

Why Grill Vegetables? Grilling transforms ordinary veggies into extraordinary delights. The smoky flavor, unattainable on the stove, turns asparagus, bell peppers, eggplant and red onion rings into crisp, tender and sweet bites. It’s a game-changer for elevating the taste of your vegetables.

Is Charring and Grilling Vegetables Safe? grilling vegetables is a healthy and safe choice. Unlike meats, vegetables don’t produce risk-potential PAHs and HCAs. Their lack of fat prevents flare-ups, ensuring a safe and flavorful grilling experience.

Perfect Pairing: Green Chutney/Sauce: Complete the recipe with a luscious Green Chutney/Sauce made from fresh mint and cilantro—a staple in Indian cuisine. This herb-infused condiment adds an extra layer of zesty goodness to your grilled vegetables.

Fire up the grill, embrace the smoky allure, and indulge in the irresistible charm of Grilled Summer Vegetables. Whether you savor them alone or with a dollop of Burrata, this dish is a celebration of summer flavors that will have you yearning for more all year long.

How To Grill Vegetables

1. Slice Uniformly: Ensure even cooking by slicing zucchini, eggplant, and onion to a thickness between ⅓” and ½”. If precision eludes you use your fingers to approximate, trust your instincts.
2. Pre-Grill Prep: Lightly drizzle or brush olive oil over the vegetables, spreading it evenly. Don’t worry if some veggies absorb oil quickly; they’ll release their own moisture when seasoned.
3. Season Sensibly: Sprinkle sea salt and freshly ground black pepper. Enhance with dried herbs like oregano, thyme tarragon, or basil for extra flavor.
4. Grill Mastery: Start over medium heat (350°F to 450°F). Lay long slices like eggplant, asparagus or carrots crosswise on grates. Keep similar veggies together but not overlapping Close the lid and cook undisturbed, flipping after 3-5 minutes.
5. Char Perfection: Close the lid to create an oven-like environment. Check every few minutes until vegetables reach your preferred char and tenderness. Veggies cook fast, so check frequently.

Best Summer Vegetables For Grilling

• Portabello mushrooms or large Cremini Mushrooms
• Eggplant
• Zucchini
• Yellow Squash
• Red Onion
• Thick Asparagus
• Fat Carrots
• Bell Peppers
• Romano Beans
• For grilling veggies
• Extra virgin olive oil
• Sea or Kosher salt
• Freshly ground black pepper

For the Cilantro-Mint Sauce

• 1 cup fresh mint leaves only
• 2 cups fresh cilantro leaves and tender stems
• ¼ cup fresh oregano leaves only, stems removed
• ⅓ cup roughly chopped red onion or shallots
• 2 cloves garlic
• ½ teaspoon cumin seeds
• 1-2 green chillies or ½ teaspoon red pepper flakes or more as needed
• ¼ cup extra virgin olive oil
• 3-4 tablespoons fresh lemon juice
• 1 teaspoon kosher salt

To the container of a blender or food processor, add the mint oregano, cilantro, green chillies, onion, garlic, cumin seeds and pulse to mince. Add the red pepper flakes(if not using green chillies), olive oil, and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste. Tansfer to a bowl or a covered glass jar. Make ahead and store in the refrigerator 1-3 days or until ready to serve.