Sweet-and-Spicy Grilled Vegetables With Burrata

Re the peppers: No! No! No! Save the juice! Put the whole peppers on the grill, or under the broiler, or on top of burners if you're short on space. Rotate so they're charred all over and put in a paper bag to cool. Rub with paper towels to remove the charred skin. Then, holding the peppers over a bowl, slit each one, capturing the juice in the bowl. Then cut the peppers into pieces and discard the seeds. Use the juice to dress the peppers when serving.

not true to the culture (Sicilian) recipe -that said, prefer currants for greater complexity - other dried fruit not as sweet or juicy, and will alter the texture of the "gravy" IMO - won't be too sweet if you use currants, just right.

I think a simple balsamic reduction drizzled on top with a little EVOO would be perfect. There is already so much flavor in all the veggies. If you want to keep some of the spiciness, you can add some red pepper flakes to the EVOO and let sit while you prepare the veggies.

The raisin sauce sounded (and looked) a bit weird, but I thought I’d give it a try. Not a success: thin, sour, just ugh. I looked up other agrodolce recipes, and most included onions, shallots or garlic. So I browned up about 1/3 c finely chopped onion, added the original sauce, reduced somewhat, and it was better. I also rechopped the raisins after they hydrated a bit. The big raisin pieces were just too sweet. Overall, maybe this is better suited to meat. It’s kind of like a chutney in the end

This was really fabulous. I substituted Pomegranate molasses for the honey and used diced Turkish apricots.

I have no idea why people are complaining about the sauce. Took the advice of someone else and doubled the honey. I also used colatura versus regular fish sauce, used apricots, and let it simmer a little longer. It was a HUGE success with the dinner party. Would 10/10 make this dish again. Phenomenal.

I added baby artichokes as well. To me this was a winner with the crostini.

Wow. I’ve tried NYT cooking recipes before but none of them have really amazed me like this one has. I served this to my family for dinner along with some chicken sausages and focaccia and it really was the perfect summer recipe. I followed the recipe to a T except I cooked the vegetables on a BGE instead of a grill (direct with the vents all wide open). I highly recommend this recipe!!! The combination of the sauce, burrata, herbs, and drizzle of olive oil really made this something special.

This is pretty easy and healthy veggie option , for the sauce I needed 4 tbsp on honey and ended up mixing in some olive oil, was too strong otherwise. Did a mix of apple cider & white wine vinegar.

this sauce truly brings out the flavor of the veggies. I used almost double the honey. and don't skimp on the burrata.

Mmmmmm! I did chop a couple of small shallots and sauté briefly before adding the rest of the sauce ingredients; I used apricots rather than raisins and whirred the whole lot with a stick blender for a few seconds. Delicious! We don’t have a grill so I tossed the veg in a little oil, salt and pepper and roasted at 425 until cooked—maybe 40 mins (I’d included halved Brussels sprouts). It was all utterly delicious and easy. Could have happily used goat cheese instead of burrata.

One of my family’s favorite NYT recipes here! In the winter we roast vegetables in the oven. Often add beautiful farmers market chicken apple sausages to the plate. Dear Cooks, do not give up on this sauce! Use your instincts and make it your own.

I used dried cherries which were delicious. I made some sourdough bread (it is the time of coronavirus, after all) and we ate almost an entire loaf among the three of us. I wish we’d had twice as much burrata but I love the stuff. Delicious summer dinner with red wine! A lovely pile of grilled veggies. Don’t skip tomatoes, though I subbed a lot of the other veggies for ones I had on hand.

Leeks are amazing in this, cut in half lengthwise!!

THIS. IS. AWESOME.Not only is burrata a sublime thing to eat, the combination of grilled veg & the sauce is incredible. Use whatever fresh veg you have - if there are a ton of zukes in your garden, do that. It's the consistency of the veg, slightly smoky, w burrata & sauce that makes it I had apricots, so used them, ACV and smoked chipotle pepper. Also had chili infused honey. Added a bit of smoked salt. I would make the sauce again for other things. YUM.