Italian Vegetable and Burrata Skewers

Name: Italian Vegetable and Burrata Skewers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 16 whole (380 g) cherry tomatoes; 2 medium (350 g) zucchini, cut into ½-inch (1.3 cm) thick rounds; 1 large (200 g) red bell pepper, cored and cut into 1-inch (2.5 cm) pieces; 1 medium (150 g) red onion, cut into wedges, separated into 1-inch (2.5 cm) pieces; 3 tablespoon (45 ml) extra-virgin olive oil; 2 clove (6 g) garlic, minced; 1½ tablespoon (22 ml) fresh lemon juice; to taste kosher salt; to taste freshly ground black pepper; 3 tablespoon (45 ml) balsamic vinegar; 8 ounce (225 g) burrata cheese, divided into 8 portions (about 1 ounce each), kept cold; ½ cup (12 g) fresh basil leaves, loosely packed, about 16 leaves; pinch red pepper flakes (optional)

From the MyKitchenBank Kitchen

Colorful grilled vegetable skewers topped with creamy burrata cheese and fresh basil, finished with a tangy balsamic glaze. A light, elegant appetizer that celebrates summer produce with simple, authentic Italian flavors.

Prep: 20 min
Cook: 10 min
Wait: 10 min
Total: 40 min
Makes: 8 skewers (2 per person)

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Steps

Before you start

Soak wooden skewers in water for at least 30 minutes before grilling
Preheat your grill to medium-high heat (about 400°F/200°C)
Pat vegetables dry with paper towels so they cook evenly and don't steam

1
Prepare vegetables
- Pat the cherry tomatoes, zucchini rounds, bell pepper pieces, and red onion pieces dry with paper towels.
- This removes excess moisture so the vegetables will char and caramelize rather than steam on the grill.
- Transfer to a large bowl.
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Ready when: Vegetables are completely dry and ready to thread
Tip: Don't skip drying—wet vegetables won't develop a nice char on the grill
2
Make herb marinade
- In a small bowl, whisk together the olive oil, minced garlic, and lemon juice.
- Season generously with kosher salt and freshly ground black pepper.
- Pour the marinade over the vegetables and toss gently with your hands to coat evenly, taking care not to crush the tomatoes.
- Let sit for 2 minutes while you prepare the skewers.
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Ready when: All vegetables are glistening and evenly coated
Tip: Don't over-mix or the tomatoes will fall apart before they hit the grill
3
Thread vegetables on skewers
- Thread the marinated vegetables alternately onto the 8 soaked wooden skewers in this pattern: zucchini round, cherry tomato, bell pepper piece, red onion piece, then repeat.
- Space pieces about ¼ inch (6 mm) apart so heat can flow around them.
- Leave about ½ inch (1.3 cm) of empty wood at each end for handling.
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Ready when: All vegetables are threaded evenly, about 2–3 of each vegetable per skewer
Tip: Don't pack the vegetables too tightly—air circulation is key for charring
4
Grill the skewersOven 400°F / 205°C
- Place skewers directly on the preheated grill grates (or grill pan) at medium-high heat (400°F/200°C).
- Grill for 4–5 minutes without moving them.
- This allows the vegetables to develop a nice char.
- Rotate the skewers 90 degrees with tongs and grill for another 4–5 minutes until the zucchini and peppers show light char marks and the tomatoes are slightly softened but still holding their shape.
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Ready when: Vegetables show golden-brown char marks, zucchini is just tender when pierced with a fork
Tip: Avoid moving the skewers too early—you'll interrupt the charring process
5
Rest and arrange
- Carefully transfer the grilled skewers to a serving platter and let them cool for 2–3 minutes.
- This allows the vegetables to firm up slightly so the burrata doesn't melt too quickly.
- The residual heat will still warm the cheese just enough to make it creamy.
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Ready when: Skewers are still warm to the touch but cool enough to handle easily
6
Add burrata
- Top each warm skewer with one portion of cold burrata cheese, placed near the middle.
- The warm vegetables will gently soften the exterior of the cheese, creating a silky, luxurious contrast while the interior stays creamy and intact.
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Ready when: Each skewer has a generous dollop of burrata
Tip: Use cold burrata straight from the fridge for the best texture contrast with the warm vegetables
7
Finish with glaze and basil
- Drizzle the balsamic vinegar evenly over all the skewers.
- Scatter the fresh basil leaves across the tops, tucking some between the vegetables and the cheese.
- If using, finish with a tiny pinch of red pepper flakes for subtle heat.
- Serve immediately while the skewers are still warm.
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Ready when: Skewers are dressed, glossy, and fragrant with basil
Tip: Add the basil at the very end—raw basil loses its vibrant flavor and color when exposed to heat too long

Good to know

Tips

For an even more robust flavor, grill the skewers and immediately brush them lightly with a second thin coat of the herb marinade before adding the burrata—the warm vegetables will infuse it further.
If you don't have fresh basil, flat-leaf parsley is a worthy substitute, though the flavor profile will be more herbaceous and less sweet.
Burrata is delicate and can be hard to find. Buy it just before you plan to use it, and store it in its brine in the coldest part of your refrigerator.
You can prep and thread all the vegetables up to 2 hours ahead; cover loosely with plastic wrap and refrigerate. Toss with the marinade and grill just before serving.

Storage & reheating

Store any leftovers in an airtight container in the refrigerator for up to 1 day. The burrata is best enjoyed fresh and warm; reheating is not recommended. If you have leftover marinated vegetables before grilling, they can be refrigerated for up to 4 hours.

Substitutions

burrata cheese → fresh mozzarella balls or feta cheese crumbles. Fresh mozzarella will have a firmer texture; feta adds a tangier, saltier note. Both work well and are more readily available year-round.
red bell pepper → yellow or orange bell pepper, or a combination. Any color pepper works; choose based on what you have or prefer. Yellow and orange are slightly sweeter than red.
balsamic vinegar → aged sherry vinegar or red wine vinegar. These have a similar tart, slightly sweet profile. You may need slightly less as they can be more acidic.
zucchini → yellow squash or eggplant slices. Both grill beautifully and have a similar tender texture. Eggplant is more absorbent, so brush it lightly with extra oil to prevent drying.