Marinated Grilled Peppers with Burrata Cheese

This Marinated Grilled Pepper recipe is our new favorite vegetable recipe! If you assign us a side dish or an appetizer for any shared meal, this pepper recipe is what we are showing up with! 

It starts with grilled peppers which are then marinated in a delicious vinaigrette flavored with SpiceTopia’s Italian Bread Dip. 

And just before serving, creamy burrata cheese is added to the plate of deliciousness! A sprinkle of fresh parsley and you have a craveable vegetable side dish. 

Ingredients

Bell Peppers. Red, yellow, or orange bell peppers work in this recipe. We enjoy a mix of all three colors simply because they are pretty together! Use whichever you enjoy or have. 

Red Wine Vinegar. Red wine vinegar has a sharp bite that balances the sweetness of the bell peppers.

Extra Virgin Olive Oil. A fresh peppery extra virgin oil is lovely in the marinade. We especially enjoy award winning Masalina Olive Oil. 

Mustard. Just a touch of mustard helps to blend together the vinegar and oil. 

Burrata Cheese. Burrata cheese is a beautiful combination of fresh mozzarella cheese and cream. The soft shell of cheese is wrapped around a creamy center and delivers a a buttery consistency unlike any other. When cut open, the creamy interior is revealed as it slowly seeps from the center like rich cream. Mild, smooth and fresh, Burrata adds a special touch to this simple dish. 

Burrata is sold in a liquid. It’s common to find it packaged as one 8 ounce ball or two 4 ounce balls. Either will work in this recipe.

Seasonings. 

Italian Bread Dip. SpiceTopia’s Bread Dip Seasoning Blend was created to add to warm olive oil creating a delicous bread dip. This blend of classic Italian seasonings such as rosemary, thyme, basil, and oregano with a touch of salt and chile flakes also makes a great marinade seasoning. 

Pacific Flake Sea Salt. Our everyday go-to salt is Pacific Flake Sea Salt. This all-natural kosher flake sea salt have small, hollow crystals. Unlike other kosher salts on the market, this sea salt is never refined, retaining its natural trace minerals, with zero additives or chemical processing. The fine, feather-like flakes lend themselves perfectly to everyday kitchen use for finishing, baking and cooking.

Technique

This recipe calls for grilling the peppers. If it’s not grilling weather, they can also be roasted under the broiler. 

First things first. Preheat the grill to medium-high heat or around 500 degrees. While the grill preheats, slice the peppers in half lengthwise, and remove the ribs and seeds. 

After the grill is preheated, place the peppers skin side on the grill around the edges (away from the direct heat source). (If broiling, you’ll want to flip the peppers around so the outside of the pepper is facing the heat source). 

Grill for 5 – 10 minutes or until the edges of the peppers soften and the edges or skin just barely starts to turn black. If the pepper skin does go too black for your taste, simply peel it off with your fingers. Do be careful not to burn yourself when peeling the peppers. 

While the peppers are grilling, make the marinade by simply combining the oil, vinegar, mustard, and Italian Bread Dip. 

After the peppers are finished grilling, remove from the grill (or broiler), place in a large bowl or serving tray face up. Pour on about ⅔ of the marinade. Sprinkle with salt. Allow to marinade for at least an hour and up to 8 hours. If marinating for more than an hour, place in the refrigerator. 

Thirty minutes before serving, remove the burrata from the refrigerator and allow it to warm up just a bit. 

To serve, arrange the marinated peppers on a serving platter, place the burrata on top of the peppers, cut into it allowing the cream to spill out, sprinkle with fresh parsley or basil, and drizzle with remaining marinade. 

Enjoy as a side dish for chicken or beef. Or serve as an afternoon snack with a cold drink!