Burrata with Grilled Vegetables & Fruit

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 40 minutes
  • Portion size 6 servings


Grilled Naan Bread (recipe, see right):
Basil Pesto (recipe, see right):


In small bowl, combine 3 tbsp of olive oil, the vinegar, thyme and rosemary. Season with salt and pepper. Place asparagus, peppers, onions, shallots and tomatoes in large shallow dish. Drizzle with olive oil mixture, turning gently to coat; set aside. Place watermelon and peaches in separate shallow dish. Drizzle with remaining oil and season with pepper.

Preheat 1 burner of 2-burner barbecue or 2 outside burners of 2-burner barbecue to medium heat (about 350°F); grease grill. Place peppers, onions and shallots on grill over flames. Close lid and cook, turning occasionally, about 6 minutes. Add asparagus, watermelon and peaches over flames; place tomatoes over unlit burner. Close lid and continue grilling until vegetables are tender, turning occasionally, 6 to 8 minutes. If fruits finish before vegetables, slide over to unlit burner.

Place burrata in centre of large serving platter; season with salt and pepper and drizzle with olive oil. Serve with grilled fruits and vegetables, Grilled Naan Bread and Basil Pesto. Garnish platter with fresh basil leaves, toasted pine nuts and olives, if desired.



In bowl, combine 1 tbsp olive oil and 1 tsp oregano. Brush 4 naan breads with oil mixture; season with salt and pepper. Preheat barbecue to medium heat (about 350°F); grease grill. Place naan on grill and cook until bread is marked, turning halfway through grilling time, 2 to 4 minutes. Serve hot.

PER EACH OF 6 SERVINGS about 85 cal, 2 g pro, 4 g total fat (1 g sat. fat), 10 g carb (1 g dietary fibre, 1 g sugar), 0 mg chol, 150 mg sodium, 0.4 mg iron.



In food processor, pulse 1 cup each grated Parmesan cheese and packed fresh basil, 2 cloves garlic, 1 sprig fresh thyme and the zest and juice of 1/2 lemon. Add 1/2 cup olive oil in thin stream, pulsing until mixture is consistency of pesto. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen up to 3 months.) Makes about 3/4 cup.

PER 1 TBSP about 105 cal, 2 g pro, 10 g total fat (2 g sat. fat), 1 g carb (0 g dietary fibre, 0 g sugar), 5 mg chol, 150 mg sodium, 0.2 g iron.



Burrata is a fresh Italian cheese made from cow or buffalo milk. Similar to mozzarella, it has a super creamy centre. You can find burrata in the cheese or deli department of the grocery store, usually near the mozzarella or feta.

Some of the best ways to enjoy burrata are on a pizza with grilled vegetables, in a salad with melon or tomatoes, or simply with a drizzle of olive oil and crusty bread.

Nutritional facts PER SERVING: about

  • Iron 3.1 mg
  • Fibre 6 g
  • Sodium 250 mg
  • Sugars 27 g
  • Protein 10 g
  • Calories 335
  • Total fat 16 g
  • Cholesterol 30 mg
  • Saturated fat 6 g
  • Total carbohydrate 38 g
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Lunch & Dinner

Burrata with Grilled Vegetables & Fruit