Grilled Veggie Platter

Plus a wad of burrata.

Olive oil

2-3 bell peppers, sliced if half

1-2 zucchini or summer squash, cut in 1/4” slices

A couple handfuls of cherry tomatoes

2 scallions

1 jalapeno pepper

A couple plums

Anything else you want to grill (mushrooms, asparagus, corn)

1 ball of burrata

salt ‘n pepper

fresh basil and mint

2/3 cup white wine vinegar

2 Tbsp honey

1 Tbsp fish sauce

1/4 tsp red pepper flakes

How to do it

Combine the vinegar, honey, fish sauce, red pepper flakes and a pinch of sea salt in a small saucepan. Bring to a boil and then simmer about 3 minutes so the liquid reduces. Let it cool, taste, and add honey if needed.

Oil, salt, and pepper whatever you’re going to grill. Prep the grill. Grill! (Grill time will vary depending on what you’re cooking, but try to get a nice light char on everything.)

Plate all the veggies on a serving platter. Place the pièce de résistance (burrata) in the middle, and drizzle the sauce and some olive oil over everything. Sprinkle the plate with sea salt, pepper, basil, and mint.

Eat with fresh, crusty bread.