Ingredients
Peppers and Marinade
- 4 bell peppers
- Salt and pepper, to taste
- Olive oil spray or for drizzling
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- Pinch crushed red pepper flakes
- ⅓ cup olive oil
Sourdough Breadcrumbs
- 3 slices sourdough bread, torn into pieces
- 1 tablespoon butter
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Finishing Touches
- 2 tablespoons fresh herbs (thyme, basil, rosemary), plus more for sprinkling
- 1 (8 ounce) ball burrata cheese
Instructions
- Preheat the grill: Start by heating your grill to medium-high heat, aiming for around 500°F. This temperature is perfect for achieving nicely charred and flavorful peppers.
- Prepare the peppers: Slice each bell pepper in half lengthwise from top to bottom. Remove some of the ribs and seeds to reduce bitterness. Then, spray or brush the cut peppers with olive oil and sprinkle both sides with salt and pepper to taste.
- Make the vinaigrette: In a bowl, whisk together the red wine vinegar, minced garlic, a pinch of salt and pepper, and crushed red pepper flakes until combined. Gradually whisk in the olive oil until the mixture emulsifies into a smooth dressing.
- Prepare the sourdough breadcrumbs: Heat a skillet over medium heat and melt the butter. Add the torn sourdough pieces along with a pinch of salt, pepper, and garlic powder. Cook while tossing often for about 5 to 6 minutes, until the crumbs become golden brown and crunchy.
- Grill the peppers: Place the peppers cut side down on the hot grill and cook for 5 to 6 minutes until they develop a golden, slightly charred surface. Flip them over and grill for another 5 minutes until tender but still holding shape.
- Marinate and assemble: Remove the grilled peppers and place them on a serving dish. Drizzle some of the vinaigrette over them and let them sit for a few minutes to absorb the flavors. Tear the burrata cheese apart and evenly distribute it over the peppers. Drizzle more vinaigrette on top, then scatter the crispy sourdough breadcrumbs and fresh herbs for garnish.
- Serve: Serve the grilled marinated peppers immediately as a delightful appetizer or light entrée, enjoying the combination of smoky, creamy, tangy, and crunchy textures.
Notes
- You can use different colored bell peppers for a more vibrant dish.
- If you don’t have fresh herbs, dried herbs may be substituted but fresh is recommended for the best flavor.
- For a spicier kick, increase the amount of crushed red pepper flakes.
- This recipe pairs well with crusty bread or a light green salad.
- To keep breadcrumbs crisp longer, prepare them just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
