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kenyonteam

Grilled Zucchini with Burrata & Pepper Relish 

A beautiful and delicious dish you can serve as a side or make it a meal. 

Jul 31 -  30m cook

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Prep time:

20m

Cook time

 30m

Total time

50m

Makes

4ppl

fennel bulbs 
2
zucchinis
3
extra-virgin olive oil
2 tbsp
mini bell peppers 
4
Kosher salt
pinch
fresh ground black pepper
pinch
capers
¼ cup
lemon
1
flat-leaf parsley, minced
1 tbsp
dried chili
pinch
ball of burrata cheese
1
fresh oregano 
pinch
1
Add 16 oz of liquid to drip tray and preheat your Kenyon Grill on med-high.
2
Slice fennel lengthwise (½ inch thick). Coat in olive oil, salt, and pepper.
3
Place on grill for 4 min per side or until lightly charred.
4
Cut zucchini in half lengthwise, coat in olive oil, salt, and pepper. Place cut-side down on grill for about 7 min. Do not flip. 
5
 Place peppers on grill for about 2 min per side. 
6
Dice up the grilled fennel and peppers into small pieces and add to a medium size mixing bowl.
7
Add lemon zest to your relish mixture and add in the juice of the lemon.
8
Add capers, salt, pepper, dried chili and parsley. Stir all together with olive oil.
9
Plate zucchini and top with burrata. Drizzle with olive oil and garnish with fresh oregano and black pepper. 

 

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