The Best Grilled Bell Peppers Recipe (with Burrata)
This simple recipe yields the best grilled peppers topped with burrata, capers, and an addicting basil vinaigrette. It comes together quickly and can be customized to include a variety of grilled vegetables. Instructions for both roasting and grilling peppers are included.
Servings: 4
Author: Pamela
- Basil Vinaigrette:
- ⅓ cup fresh basil leaves
- 1 Tablespoon white wine vinegar
- ½ teaspoon sea salt
- Freshly ground black pepper
- 6 Tablespoons unrefined cold-pressed extra virgin olive oil
- 4 sweet bell peppers halved through the stem (looks pretty) and seeded
- Unrefined olive oil
- Sea salt
- Freshly ground black pepper
- 8-12 ounces burrata or fresh mozzarella or swap sliced precooked polenta grilled or pan-sauteed
- 2 Tablespoons toasted and salted pine nuts optional
- 2 Tablespoons capers drained and patted dry
Make the basil vinaigrette by blending all dressing ingredients in a blender until smooth. This makes more than what you’ll need, but you can refrigerate and save for a salad during the week.
Preheat a grill or grill pan over medium-high heat. If you don’t have a grill, you can roast the peppers in the oven on a parchment-lined baking sheet at 425 F degrees for 25-30 minutes.
Oil the pepper halves and season cut side up with salt and pepper. Grill the peppers until lightly charred on both sides and have softened.
Make crispy capers: warm up a small skillet over medium heat. Add a few drops of olive oil and then the capers. Sauté until capers pop.
Line a large plate or platter with the grilled peppers. Top with pieces of burrata over the peppers and sprinkle with pine nuts and crispy capers. Drizzle with basil vinaigrette. Serve warm or at room temperature.