Sweet and Spicy Grilled Vegetables with Burrata
Lovingly Adapted from Melissa Clark, The New York Times
Makes 6-8 Servings
Sauce Ingredients:
1/4 cup chopped raisins, preferably golden, or substitute dried apricots
2/3 cup white wine vinegar or cider vinegar (I prefer a combination of both)
2 tablespoons honey, plus more to taste
1 tablespoon fish sauce or colatura (optional)
1/4 teaspoon red pepper flakes
Pinch of fine sea salt
For The Vegetables (Use Any Or All):
Extra virgin olive oil
2 to 3 bell peppers, quartered, stems, and seeds removed
1 to 2 zucchini or crookneck yellow squash sliced diagonally 1/2-inch thick
1 small eggplant, sliced diagonally 1/2-inch thick
2 to 4 ears yellow corn, shucked
8 ounces mushrooms, washed, dried, trimmed and halved, or quartered.
1 bunch thick asparagus, ends snapped
8 ounces cherry tomatoes preferably still on the vine, ( I put the tomatoes on a wooden skewer).
For Serving:
2 small burrata or fresh mozzarella balls, or 2 cups fresh ricotta
Flaky sea salt and freshly ground black pepper
Basil or mint leaves, for serving
Crusty bread slices
Directions:
1) Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red pepper flakes, and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator).
2) Prepare the vegetables. Lightly brush olive oil on boths sides of sliced and other vegetables. Have a serving platter ready.
3) Grill the vegetables directly on the grate of the grill, in batches if necessary, and turning them as needed. Move them around the grates so they cook evenly. Cook until lightly charred, watching them carefully, 5 to 12 minutes or more depending on what vegetables you use. If necessary, use a grilling basket for the asparagus and mushrooms. Cherry tomatoes grill 1 to 2 minutes, and will start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
4) Add the the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt, pepper, and scatter the herbs generously on top. Serve the extra sauce on the side, and the bread for making crostini with some of the vegetables.
