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Flavorful Grilled Antipasto Platter with Charred Veggies Perfect for Summer Parties

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A simple, fresh grilled antipasto platter featuring smoky charred vegetables and creamy burrata, perfect for summer parties and easy entertaining.

Ingredients

Scale
  • 1 large red bell pepper, cut into thick strips
  • 1 medium zucchini, sliced lengthwise
  • 1 small eggplant, cut into ½-inch rounds
  • 1 medium red onion, sliced into rings
  • 8 oz (225 g) whole mushrooms, cleaned
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried oregano or Italian seasoning
  • 8 oz (225 g) burrata cheese, chilled
  • ½ cup marinated artichoke hearts, drained
  • ½ cup roasted red peppers, drained and sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted
  • Fresh basil leaves for garnish
  • 2 tablespoons balsamic glaze or reduction
  • Extra virgin olive oil for drizzling
  • Freshly cracked black pepper

Instructions

  1. Rinse and dry all vegetables thoroughly. Cut the red bell pepper into thick strips, zucchini lengthwise slices about ¼ inch thick, eggplant into rounds, and onion into rings. Leave mushrooms whole if small; otherwise, slice them in half. Toss all veggies in a large bowl with olive oil, salt, pepper, and dried oregano until evenly coated.
  2. Light your grill to medium-high heat (about 400°F / 200°C). If using a grill pan, heat it over medium-high heat until it starts to smoke lightly.
  3. Place the vegetables on the grill in a single layer. Use tongs to flip them every 3-4 minutes, aiming for a nice char on all sides but keeping the veggies tender. Watch closely to avoid flare-ups.
  4. While the veggies are grilling, arrange the marinated artichoke hearts, roasted red peppers, cherry tomatoes, and olives on your serving platter. Keep some space in the center for the burrata.
  5. Once the vegetables are nicely charred and slightly cooled, arrange them around and on top of the antipasto base. Place the burrata in the center, gently tearing it open to release the creamy interior.
  6. Drizzle extra virgin olive oil and balsamic glaze over the platter. Scatter fresh basil leaves on top and finish with a sprinkle of freshly cracked black pepper. Optionally, add a pinch of flaky sea salt.
  7. Serve immediately while the veggies are still warm and the burrata is silky soft.

Notes

If you don’t have a grill, use a grill pan or roast vegetables in a 425°F (220°C) oven for about 20 minutes, flipping halfway. Avoid overcrowding the grill to get good char marks. Brush veggies with olive oil just before grilling. Rest veggies briefly off heat before plating. Burrata should be torn open gently just before serving for best texture.

Nutrition

Keywords: grilled antipasto, charred vegetables, burrata, summer party appetizer, easy grilling, vegetarian appetizer, smoky veggies

Find it online: https://chrisfeasts.com/flavorful-grilled-antipasto-platter-with-charred-veggies-perfect-for-summer-parties/