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Grilled Vegetables with Burrata and Olive-Walnut Relish

Stefania Lamacchia
by Stefania Lamacchia on Aug 13, 2018 3:00:00 PM

Add a little colour to your next side dish with veggies like bell peppers, zucchini and eggplants. Once grilled, dress them up with this recipe for olive-walnut relish and top with fresh burrata cheese.

Prep: 20 min  Cook: 30 min   Serves: 4 to 6 Grilled-Vegetable-with-Burrata-Recipe


  • 1/3 cup Longo’s Extra Virgin Olive Oil
  • 1/4 tsp each salt and pepper
  • 1 small eggplant, sliced
  • 2 zucchini, sliced lengthwise
  • 1 each yellow and orange bell peppers, quartered
  • 1 tub (8 oz) burrata cheese
  • 1 tomato, chopped (optional)
  • 2 tbsp Longo’s Signature Glaze with Balsamic Vinegar of Modena

Olive-Walnut Relish:

  • 5 tbsp Longo’s Extra Virgin Olive Oil
  • 1 tbsp Longo’s Balsamic Vinegar
  • 2 tbsp chopped fresh Longo’s Mint
  • 1 shallot, minced
  • 1/4 tsp each salt and pepper
  • 1/2 cup kalamata olives, chopped
  • 1/4 cup Longo’s California Walnuts, chopped


Whisk together oil, salt and pepper. Brush lightly over eggplant and zucchini slices and peppers. Grill eggplant and zucchini on preheated greased grill over medium-high heat, 3 to 5 minutes per side or until soft and charred. Grill peppers for about 8 minutes per side until soft and charred. Remove to platter.

Olive-Walnut Relish:

Whisk together oil, vinegar, mint, shallot, salt and pepper. In separate bowl, stir together olives and walnuts. Stir 2 tbsp of oil mixture into olive mixture.

Drizzle remaining oil mixture evenly over vegetables. Break apart burrata evenly over vegetables. Spoon olive relish evenly over vegetables. Scatter tomatoes, if using, over top and drizzle with glaze to serve.

Per serving (1/6th recipe): 410 calories; 10 g protein; 39 g fat; 15 g carbohydrate; 4 g fibre; 7 g sugars; 480 mg sodium.

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Stefania Lamacchia
Written by Stefania Lamacchia

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