Grilled vegetables with burrata

To make burrata, cheesemakers fill a small mozzarella pouch with a mixture of stracciatella and cream. This delicacy and the smooth, fragrant apple balsamic vinegar enhance the colourful grilled vegetables prepared in this recipe.

Ingredients for 1 portion:

• 40 g courgette
• 40 g red pepper
• 40 g yellow pepper
• 20 g aubergine
• 4 datterini or cherry tomatoes
• A few cooked chickpeas
• 1 South Tyrolean burrata
• freshly ground salt and pepper
• Mediterranean herbs such as basil, parsley, and garlic
• alternatively, seasonal garden herbs
• 15 ml apple balsamic vinegar (Walcher's organic Apfel Balsamico mela is used here)
• 15 ml olive oil
• 2-3 apple pearls
• a few raspberries
• a few green sprouts, cress, or garden herbs

8 preparation steps:

• Slice the courgette.
• Cut the peppers and aubergine into bite-sized pieces as well.
• Season the courgette, peppers, aubergine, and chickpeas with salt and pepper.
• Marinate the vegetables with herbs and olive oil.
• Then grill everything briefly until firm to the bite.
• Arrange the vegetables, chickpeas, and apple pearls attractively on a plate.
• Place the burrata in the centre and scatter the raspberries around it.
• Finish the dish with apple balsamic vinegar and garnish with the herbs.

Now you can serve this colourful dish. If you have guests, you can also perform the final steps directly at the table. Enjoy your meal!