When it is late in the growing season, you might find that your neighbors are generously offering up zucchini. Take it! While zucchini bread (or Pumpkin, Millet, and Zucchini Bread) is delicious as a snack, these Grilled Zucchini and Burrata Bowls are fantastic for a light dinner. I love the combination of smoky grilled vegetables with creamy cool burrata and tangy sweet balsamic drizzle. I often combine these flavors in a tartine or crostini as an appetizer, but this recipe is a heartier version with a bed of whole grains to keep bellies full.
Ingredients and Preparation
My favorite grain to use as the base for these Grilled Zucchini and Burrata Bowls is farro. I get a quick-cook version at Trader Joes that is ready in about 15 minutes. Other grain options are quinoa, barley, brown rice, or even whole wheat cous cous. Whichever grain you choose, cook it according to package directions and keep it warm while you prepare the rest of the bowl components.
The zucchini is a must here. I love the way it grills (or broils) up with blistered skin and soft texture. When it's available I like to include asparagus as a second veggie, but eggplant and bell peppers are also good options. In summer, I try to grill the vegetables outside and the best way to keep them from falling through the grates is a grilling basket. If you are going to opt for broiling the vegetables, you may need two sheet pans to give them enough room so that things don't steam and you get good color. With either method, toss the vegetables in some olive oil and salt and pepper so that they don't stick.
Here's a quick tip if you love asparagus! When you buy it, bring it home and treat the stems like flowers. I cut off the last inch or so and place them in some water in a jar or vase. Store the asparagus upright in the fridge and it will last longer and stay fresh.
I buy a balsamic glaze at Trader Joe's and I've seen it at lots of other stores. If you can't find one easily, making your own is no big deal. Just start with the balsamic vinegar in a small saucepan and heat it over medium heat. Once it is boiling, continue to cook it until the volume is reduced by half. And don't get your nose too close! I have really cleared out my sinuses by getting a whiff of boiling vinegar!
Once the vegetables and grains are ready the assembly is easy. Layer in the grains, vegetables, torn burrata, and basil leaves. Drizzle the whole thing with the balsamic glaze and dig in!
Serving Grilled Zucchini and Burrata Bowls
These bowls are a great thing to serve DIY-style if you have picky eaters or want to set them up as more of a buffet meal. The kids like to have control over what goes in to their bowl, and you just might get lucky if they add vegetables. If you are serving a bigger group, consider preparing a couple of grain options and a few vegetables so that everyone can pick and choose their favorite combinations. I like to remind everyone that the vinegar glaze is not optional. It really adds a sweet and tangy flavor that makes the whole bowl shine.
Try it and Share
If you get your hands on garden zucchini, you need to try this bowl! I want to see your results. Pin this recipe or tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
I've got another great combination of flavors in the Sweet Potato and Black Bean Bowls with Chicken and Citrus Herb Sauce recipe. Give that a try if you're in the mood for another hearty meal with a punchy sauce after trying this recipe out.
Recipe
Grilled Zucchini and Burrata Bowls
Ingredients
- ½ cup balsamic vinegar (or balsamic glaze)
- 2 med zucchini (sliced in ¼-inch strips)
- 1 pound asparagus (trimmed, and chopped into 2" pieces)
- 2 tablespoon olive oil (as needed)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper (ground)
- 4 cups cooked farro (farro, barley, quinoa, couscous, or brown rice work well)
- 8 oz. burrata
- 1 cup basil leaves (loosely packed)
Instructions
Prepare Balsamic Glaze
- Add the balsamic vinegar to a small sauce pan. Heat over medium until the vinegar comes to a boil. Continue to cook until the volume is reduced by half. Remove from the heat and cool.
Build the Grain Bowl
- For grilling: toss the asparagus and zucchini in the olive oil and sprinkle with salt and pepper. Grill the vegetables on medium heat until cooked through with a bit of char. Use a grill basket if you have one.
- For broiling: toss the asparagus and zucchini in the olive oil and sprinkle with salt and pepper. Preheat your broiler and line a sheet pan with foil. Arrange the vegetables on the sheet pan and broil about 5 minutes per side or until vegetables are tender and a bit blistered.
- Place a bed of cooked farro or other grains in the bottom of each bowl. Tear apart the burrata and distribute between the four bowls.
- Add the cooked zucchini and asparagus over the top of the burrata and sprinkle with torn basil leaves.
- Drizzle the bowl with the balsamic glaze and season with a sprinkle of salt and freshly ground pepper and serve!
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
I'd love to hear your thoughts!