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Smoky Brown Butter Grilled Vegetables with Burrata & Pine Nuts

  • Easy Difficulty
  • Vegetarian Category


Grilled Vegetables:

2 zucchinis, sliced thickly on an angle
2 shallots, peeled and cut in half lengthways
4 small red bell peppers, cut in half lengthways
200g portobello mushrooms
3 cloves garlic, minced
1 lemon, zested and juiced
1 bunch Italian flat-leaf parsley, finely chopped
Olive oil

Smoky Brown Butter:
75g Lewis Road Creamery lightly salted butter
¼ cup pine nuts
½ tsp smoked paprika

To Serve:
200g burrata cheese
Fresh basil leaves, optional


  • 1

    Preheat your oven to 428°F (fan-bake)

  • 2

    Prep vegetables: Slice zucchini, shallots and peppers and set aside. Mince garlic, zest lemon and finely chop Parsley. Add vegetables to a large bowl, along with garlic, lemon zest & juice, parsley, 1 tsp salt and 3 Tbsp olive oil. Toss together, until vegetables are well coated

  • 3

    Transfer vegetables to an oven tray and spread out into a single layer. Roast on the upper oven rack for about 20-25 minutes, until tender & charred. Toss vegetables half-way through the cook time

  • 4

    Meanwhile, make brown butter: Add butter to a small pot and place on medium-high. Once butter has melted and starts to bubble, add pine nuts and cook for a further 2-3 minutes, stirring often, until pine nuts are toasted, and butter is browned. Add smoked paprika, stir and remove from heat. Transfer to a small bowl and set aside

  • 5

    Serve: Place burrata on platter with roasted vegetables and gently tear open the burrata. Drizzle over smoky brown butter and garnish with basil leaves (if using)