Cook Along with Chef Deniz: Grilled Antipasto of BC Summer Vegetables, Burrata with Aged Balsamic Vinegar

July 08, 2021

Cook Along with Chef Deniz: Grilled Antipasto of BC Summer Vegetables, Burrata with Aged Balsamic Vinegar

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Summer weather is upon us, so why not fire up the grill? Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz as he shows you some of his favorite recipes for marinades, rubs & sauces!!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Grilled Antipasto of BC Summer Vegetables, Burrata with Aged Balsamic Vinegar

By Chef Deniz Tarakcioglu

Ingredients:

  • 1 medium red onion, peeled and cut into quarters
  • 10 stalks of asparagus
  • 1 medium zucchini, cut into large chunks
  • 1 long eggplant, sliced into 1/2" pieces
  • 1 red pepper, deseeded and quartered
  • 2 roma tomatoes, cut in half
  • 1 lemon, zest and juice
  • 10 basil leaves
  • 5 cloves of roasted garlic
  • 4oz of burrata cheese
  • Crusty sourdough
  • Aged balsamic vinegar, the older the better (within your price range)

Instructions:

  • Heat your grill on high until very hot. Season all the vegetables in a bowl with salt, pepper, and little bit of olive oil - not too much. Grill all the vegetables until caramelized, soft and sweet. Transfer on a platter and drizzle with 100mL of olive oil, let it marinade for 10 minutes. In the meanwhile, grill your bread until nicely charred and soft. Check for seasoning on the vegetables and correct with salt if necessary. Add the zest and juice of the lemon, top with chunks of burrata, drizzle with fine balsamic vinegar. Serve at room temperature.

Prep Time: 10 minutes

Cook time: 15 minutes

Yield: 2 servings




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